Potato and carrot soup

Ingredients for 4 servings:

• 2 tbsp oil or margarine
• 1 onion(s)
• 1 n. B. garlic clove(s)
• 400 g carrot(s)
• 200 g floury potatoes
• 850 ml vegetable broth, organic, clear
• e.g. soy sour cream (sour cream alternative) or organic sour cream or sour cream
• salt and pepper
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Wash the carrots and cut into thin slices. Wash the potatoes and cut into fine cubes. Peel the onion and dice it too. If you want to puree the soup completely, you can cut or dice the vegetables into equal pieces. Heat oil or margarine in a pan and sauté all the vegetables with the onions and garlic, if desired. Sprinkle with curry and stir again. Deglaze with the vegetable stock and simmer for about 15-20 minutes on medium heat. Remove some of the vegetables from the pan and set aside in case you want a few more pieces in the soup. Puree the soup and season to taste. Add the vegetables back in and serve the soup among the bowls. If you like, add a dollop of cream (the calorie information includes some sour cream with 20% fat) and place it in the center of the bowl. Serve with rustic bread, fresh or toasted, or even a fresh baguette. Approx. 220 kcal per serving.