Carrot Soup with Crème Fraîche

Ingredients

• 400 g Carrots
• 200 g waxy potatoes
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 1 tsp freshly grated ginger
• 1 tsp curry powder
• 600 ml Vegetable Broth
• 200 ml heavy cream
• 100 ml oil (for frying)
• 1 tbsp freshly chopped coriander leaves
• Salt
• Cayenne pepper
• 2 tbsp crème fraîche
• 2 stalks coriander (for garnish)

Instructions

1. 1.

   Peel carrots and potatoes. Slice half a carrot lengthwise into thin slices or shave, grate one whole carrot finely, and dice the remaining carrots and potatoes similarly. Peel garlic and slice.

2. 2.

   Sauté diced potatoes and carrots with 1–2 minutes in hot rapeseed oil in a pot. Add ginger and curry, cook briefly, then deglaze with broth and cream. Simmer gently for about 20 minutes, stirring occasionally. Puree finely, add grated carrot, and simmer to desired consistency or add more broth and let rest a few minutes.

3. 3.

   Meanwhile fry carrot strips in hot oil until golden brown. Drain on paper towels and lightly salt.

4. 4.

   Add chopped coriander to soup, season with salt and cayenne pepper. Serve on plates, top each bowl with a dollop of crème fraîche, garnish with carrot strips and coriander.