Summary

Ingredients

• 500 g carrot (s)
• 200 g potato (s)
• 1 large onion (s), red
• 1 tablespoon butter
• 1 teaspoon rapeseed oil
• 800 ml vegetable stock
• 100 ml cream
• 100 ml milk
• 1 squirt lemon juice
• 1 teaspoon salt
• 2 pinches pepper
• 0.5 teaspoon ½ curry powder
• 1 pinch coriander, ground
• 1 pinch orange peel
• 1 tablespoon parsley, dried

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Instructions

1. Peel the carrots, potatoes and onions and cut into large pieces. Chop on speed 5 for 10 seconds.
2. Add the butter and rapeseed oil and sauté at 100 ° C for 3 minutes on level 3. Add the vegetable stock and cook at 100 ° C for 20 minutes on speed 3. Top up with cream and milk and puree finely for 30 seconds at level 10. Season to taste with the spices and stir for another 20 seconds on speed 5.
3. We are happy to serve you sliced Viennese and herbal baguettes warmed in the soup.