Carrot Cream Soup

Ingredients

• 400 g Carrots
• 200 g starchy potatoes
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 5 g freshly grated ginger
• 1 tsp curry powder
• 600 ml Vegetable Broth
• 200 ml heavy cream
• Salt
• Cayenne pepper
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

   Peel and dice the carrots and potatoes. Peel the garlic and slice it thinly. Sauté everything together in hot oil in a pot for 1–2 minutes.

2. 2.

   Add the ginger and curry, sauté briefly, then deglaze with broth and cream (leaving about 4 tbsp). Simmer gently for about 20 minutes, stirring occasionally.

3. 3.

   Puree finely and season with salt and cayenne pepper. Divide into bowls, top each with a tablespoon of cream, and sprinkle with parsley before serving.