Oriental Carrot Soup with Ginger and Sour Cream

Ingredients

• 400 g Carrots
• 2 Garlic cloves
• 2 tbsp sunflower oil
• 2 tbsp freshly grated ginger
• 2 tsp Curry powder
• 0.5 tsp cayenne pepper
• 600 ml Vegetable Broth
• 300 ml heavy cream
• Salt
• thyme (for garnish)

Instructions

1. 1.

   Peel and dice the carrots. Peel the garlic and slice into thin rounds. Sauté both together for 1-2 minutes in hot oil in a pot. Add the ginger and curry, sauté briefly, then deglaze with broth and cream (leaving about 100 ml).

2. 2.

   Cook gently for about 20‑25 minutes while stirring occasionally. Then puree finely and season with salt and cayenne pepper. Serve on plates, drizzle 1–2 tablespoons of liquid cream over each bowl and swirl decoratively. Sprinkle with a little thyme before serving.