Jerusalem artichoke curry soup

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 250 g potatoes
• 2 tbsp butter + a dash of oil
• 1 tsp curry powder
• 1 tbsp cane sugar
• 2 tbsp honey
• Salt
• Cayenne pepper
• Coriander powder
• lemon juice
• 1 tbsp sour cream
• 1 liter vegetable broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the Jerusalem artichokes and potatoes, sauté briefly in butter and oil, add the curry, deglaze with vegetable stock, and simmer until soft (max. 15 minutes). Purée the soup and season with honey, cane sugar, salt, cayenne pepper, coriander, and lemon juice. Finally, stir in the sour cream. – Very delicious!