John Myers
Ginger and Carrot Curry Soup
The perfect ginger and carrot curry soup recipe with a picture and simple step-by-step instructions.
- 50 g Ginger
- 50 g Onion
- 50 g Leek
- 400 g Carrots
- 200 g Potatoes
- 1 tbsp Butter
- 1 liter Vegetable broth (4 teaspoons instant)
- 200 g Carrot blossoms
- 2 Apples
- 0,5 Lemon / juice
- 1 tsp Curry powder
- 1 tsp Salt
- 1 tsp Sugar
- 0,25 tsp Pepper
- 1 tbsp Sweet soy sauce
- 4 tbsp Cream
- 0,5 bunch Parsely
- Peel and finely dice the ginger and onion. Clean and wash the leek and cut into rings. Peel the carrots with the peeler. Dice 400 g carrots and scrape the remaining (200 g) with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Peel, wash and dice the potatoes. Peel the apples, remove the core, cut into small wedges and drizzle with lemon juice. Heat butter (1 tbsp) in a large saucepan and fry the vegetables (ginger cubes, onion cubes, leek rings, carrot cubes and potato cubes) vigorously and deglaze / pour on the vegetable stock (1 liter). Add the scraped carrots and season with curry powder (1 teaspoon), salt (1 teaspoon), pepper (¼ teaspoon) and sugar (1 teaspoon). Let everything cook for about 20 minutes. Remove the scraped carrots after approx. 8 minutes and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with a knife. Finely puree the soup with the mixer or hand blender. Add the soup side dish (apple wedges and carrot blossoms) and season / refine with sweet soy sauce (1 tbsp) and cream (4 tbsp). Finally fold in the plucked parsley and serve.
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