Potato curry soup

Ingredients for 4 servings:

• 350 g potatoes
• 2 onions
• 50 g margarine
• 1 tbsp curry powder, mild
• 750 ml vegetable stock
• 125 ml cream
• 1 tbsp lemon juice
• salt and pepper
• Paprika powder, sweet
• 50 g almond flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, inexpensive, for winter, vegetarian

Peel, wash, and dice the potatoes. Peel and finely dice the onions. Heat the margarine in a saucepan and sauté the diced onions until translucent. Add the potatoes and fry briefly. Sprinkle the curry powder over the potatoes and sauté briefly. Then pour in the vegetable stock and simmer for about 20 minutes, stirring occasionally. Meanwhile, toast the flaked almonds in a dry pan until golden brown. Add the cream and lemon juice to the soup. Season with paprika, pepper, and salt. If desired, you can also purée everything. Ladle the soup into warmed mugs and garnish with flaked almonds.