Quick Carrot Soup

Ingredients

• 30 g Ginger root
• 8 carrots (100 g each)
• 2 tbsp olive oil
• 0.5 tsp Curry Powder
• 800 ml vegetable broth
• Salt
• Pepper
• 150 g Yogurt (3.5% fat)
• 2 tsp sesame seeds (5 g each; white and black)
• 1 handful watercress (5 g)

Instructions

1. 1.

   Peel and chop the ginger. Clean, wash, and dice the carrots into small cubes. Heat oil in a pot. Sauté the vegetables and curry powder over medium heat for 5 minutes.

2. 2.

   Add broth and simmer gently for about 15 minutes. Then puree the soup with an immersion blender and season with salt and pepper.

3. 3.

   Serve the quick carrot soup in four bowls or deep plates. Whisk yogurt with a pinch of salt until smooth, then stir in a quarter of it into each bowl decoratively. Sprinkle sesame seeds and watercress on top.