Spinach curry soup

Ingredients for 4 servings:

• 500 g leaf spinach, fresh or frozen
• 1 piece(s) ginger, approx. 20 g
• 3 onions
• 1 garlic clove(s)
• 4 Papadum(s) (Indian flatbreads)
• 3 tbsp sunflower oil
• 1 tbsp curry powder
• 300 ml coconut milk
• 600 ml vegetable stock
• salt and pepper
• Sugar
• 1 lime(s), juice
• e.g. chili

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian

Wash the spinach thoroughly and drain in a sieve. Chop the stalks separately from the leaves. Roughly chop the leaves, setting aside a handful of spinach for garnish. Peel and finely dice the ginger. Finely dice the onions and garlic. Bake the poppadoms in the oven according to the package instructions. Heat the oil in a saucepan. Sauté the onions, garlic, spinach stalks, and ginger until soft. Add the curry powder and sauté briefly. Pour in the coconut milk and 600 ml water or vegetable stock and bring to a boil. Season with salt, pepper, and 1 tablespoon of sugar and simmer over low heat for 10 minutes. Add the roughly chopped spinach after 5 minutes. Purée the soup with a food processor. Season with lime juice and season again to taste. Ladle the soup into deep bowls and serve with the remaining spinach leaves and poppadoms. Garnish with chili, if desired.