Carrot Curry Soup

Summary

Ingredients

• 6 large carrot (s)
• 1 potato (s)
• 1 medium onion (s)
• 1 clove garlic
• 2 teaspoons curry powder
• 2 teaspoons coriander, ground in a mortar
• 100 g cream cheese
• some salt and pepper
• 800 ml vegetable stock
• possibly sour cream or yogurt

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Instructions

1. Roughly chop the onion and sauté in a saucepan until translucent. Peel the carrots and potatoes, cut into large pieces and add to the onion. Peel the garlic and press it into the pot.
2. Fry everything together a little and deglaze with the stock. Cook the vegetables in the liquid at medium temperature until they are soft (approx. 20-25 minutes). Puree everything until the consistency is creamy. Depending on your preference, you can also keep larger pieces of the carrots. Add the cream cheese and whisk again briefly.
3. Add curry powder, coriander and season with salt and pepper.
4. A dollop of sour cream or yogurt also tastes very good.