Summary

Ingredients

• 700 g carrot (s)
• 1 piece (s) ginger root, about 70 g
• 1 onion (s)
• 1 apple
• 2 tablespoon butter
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 liter chicken broth, strong
• salt and pepper
• 1 splash lime juice
• 1 piece (s) ginger root

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Instructions

1. Peel and dice the carrots and ginger. Peel, halve and cut the onions into strips. Peel the apple thinly, quarter it, remove the core and dice.
2. Sweat the onions in the butter until golden. Stir in the curry powder, add the carrots and ginger and sweat everything briefly. Deglaze with the chicken stock, add the apples and cover and simmer over a low heat for 30-40 minutes until the carrots are tender.
3. Puree the soup and season with salt, pepper, cayenne pepper, lime juice and, if necessary, some finely chopped or grated ginger.
4. .