Soup Kitchen: Potato Soup with Asian Touch :-)
Servings: 4 people
for the soup
- 1 kg Potatoes - peeled, cut into cubes
- 2 Carrots - peeled, cut into cubes
- 2 tbsp Oil
- 2 Solo garlic chopped
- 1 Apple Boskoop - peeled, cut into cubes
- 1 tsp Curry powder (Indian)
- 2 tbsp Cane sugar
- 1 tbsp Dried marjoram
- 200 ml Creamy coconut milk
- 1,25 liter Vegetable broth
- Salt
- Ground white pepper
Skewers & decoration
- 12 Bacon slices
- 12 Wooden skewers
- 3 Onions - cut into rings
- 2 tbsp Flour
- 2 tbsp Marjoram fresh
- 1 tbsp Oil
for the soup
Heat 2 tablespoons of oil in a large saucepan, sauté potatoes, carrots, garlic and apple in it. Pour the curry over it and sweat it. Sprinkle cane sugar over it, marjoram and deglaze everything with coconut milk and vegetable stock. Bring to the boil and simmer covered for 20 minutes
Serving: 100g | Calories: 94kcal | Carbohydrates: 7.3g | Protein: 0.8g | Fat: 6.9g