Curry Apple Soup

Ingredients

• 1 small onion
• 450 g waxy potatoes (9 waxy potatoes)
• 150 g sour apples (1 sour apple)
• 2 tbsp sunflower oil
• 0.5 tsp turmeric
• 1 pinch chili powder
• 30 g yellow curry paste (2 tbsp)
• 600 ml Vegetable Broth
• 100 g cooked beetroot
• 2 stems coriander
• 100 ml cloudy apple juice
• Salt
• 1 tbsp lime juice
• 100 g Sour cream

Instructions

1. 1.

   Peel and finely dice the onion. Peel the potatoes and apples. Dice the potatoes. Halve the apple, remove seeds, and dice it as well.

2. 2.

   Heat oil in a pot. Sauté the onion over medium heat until translucent. Add the potato and apple cubes, sprinkle with turmeric and chili powder, stir in curry paste. Pour in vegetable broth and simmer for about 20 minutes.

3. 3.

   Meanwhile grate the beetroot finely. Wash coriander, shake dry, and pluck the leaves.

4. 4.

   Blend the soup, add apple juice, season with salt and lime juice. Divide into four bowls, place a dollop of sour cream in each center, and garnish with beetroot and coriander.

5. 5.