Spicy potato and carrot cream soup

Ingredients for 4 servings:

• 300 g potatoes, floury
• 300 g carrot(s)
• 1 large onion(s)
• 2 cloves garlic
• 1 piece(s) ginger (fresh or dried doesn’t matter)
• 2 tbsp oil
• 600 ml meat broth
• 200 ml milk
• 2 tbsp soy sauce
• 1 tsp curry
• salt and pepper
• Sour cream
• Herbs (e.g. parsley – frozen)
• ⅛ liter white wine (optional)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel, wash, and dice the potatoes and carrots. Peel and dice the onions and garlic. Peel and finely chop the ginger, if desired. Heat the oil in a saucepan and briefly sauté the onions and garlic, then add the ginger, potatoes, and carrots. Sauté all ingredients until golden brown. Deglaze with the table wine and pour in the stock, or omit the wine and pour in the stock immediately. Simmer the soup in a partially covered pot until the vegetables are soft. Remove the soup from the heat and puree. (Caution: if the pot is too small, it might splash!!!) Thin the soup with the milk. Then season with soy sauce, curry powder, and salt. Heat again briefly if it has become too cold in the meantime. Mix the sour cream with a little salt, pepper, and herbs. Serve the soup in bowls with a dollop of sour cream on top.