John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 1 pack of buttered vegetables
- 1 can coconut milk
- some ginger, approx. 20 g
- 1 onion(s)
- 1 tbsp broth
- 1 tbsp curry powder
- ½ tbsp turmeric
- some oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegetarian
Peel and dice the onion, and peel the potatoes. Heat a little oil in a large pot, sauté the onion with curry powder, then deglaze with 1 liter of broth. Add the potatoes, then the turmeric and finely chopped ginger, and bring to a boil until the potatoes are tender (about 20 minutes). Puree everything finely, add the buttered vegetables to the soup, wait until everything is warm, and finally stir in the coconut milk. Season to taste with salt and pepper.
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