Carrot Apple Soup

Ingredients

• 150 g starchy potatoes
• 400 g Carrots
• 2 tart apples (e.g., Granny Smith)
• 2 cm fresh ginger
• 1 tbsp Lemon Juice
• 1 Shallot
• 2 tbsp butter
• 150 ml orange juice
• 800 ml vegetable broth
• Salt
• ground pepper
• 1 tbsp curry powder
• 2 tbsp chopped chives for garnish

Instructions

1. 1.

   Peel the potatoes, carrots, apples and ginger; remove cores from apples and dice everything into small cubes. Toss apple cubes with lemon juice and set aside 2 tbsp.

2. 2.

   Trim and finely chop the shallot; sauté it with ginger in a hot pot using melted butter until translucent. Add potato and carrot cubes, cook briefly, deglaze with orange juice, then pour in broth. Simmer over medium heat for about 15 minutes. Five minutes before cooking ends, remove 2 tbsp of carrot cubes, set aside, add remaining apple cubes and continue simmering.

3. 3.

   Blend the soup with an immersion blender; if needed, add more broth to reach desired consistency. Season with salt, pepper, and curry powder. Return the reserved carrot and apple cubes, reheat, then ladle into warmed deep bowls. Sprinkle with chives and extra curry powder before serving.