Carrot Curry Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Add curry powder, coriander and season with salt and pepper.
- A dollop of sour cream or yogurt also tastes very good.
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