Summary

Ingredients

• 6 large carrot (s), diced
• 2 large vegetable onions, finely diced
• 4 medium potato (s), diced
• 1 kohlrabi, diced
• 3 apples, rather sour, diced
• 1 piece (s) ginger root, diced
• 2 tablespoon olive oil
• salt
• Curry powder
• Paprika powder, hot as rose
• 2 liters beef broth

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Instructions

1. First peel the carrots and onions and cut them into small cubes (the shape is rather unimportant, but the aromas develop better when frying if the vegetables are not too coarsely cut). Fry the cubes in the heated olive oil, season with salt and curry. While both are steaming, peel the kohlrabi (as a hearty contrast to the rather sweet carrots), potatoes and apples, cut into small cubes and add to the pot. Then add the beef broth (you can of course use any other broth, but I like it best with the tart beef broth) until the vegetables are a little more than covered and cook for about 20 minutes. Then peel the piece of ginger root, dice it finely and add it to the boiling soup. After another 5-10 minutes of cooking, remove the soup from the stove and puree it finely. Season to taste with salt, paprika and curry and let it steep a little. Then serve.
2. Annotation:
3. I usually eat the soup for 3 days and serve it differently every day. Sometimes with fried chicken breast strips and a little chili oil, sometimes with roasted olive ciabatta, or with crème fraîche, fresh, coarsely chopped basil and a little olive oil.