Summary

Ingredients

• 300 g carrot (s)
• 1 onion (s)
• 1 tomato (s)
• 2 teaspoons powdered sugar
• 800 ml vegetable stock
• 1 clove garlic
• 1 apple, red
• 1 teaspoon ginger, chopped
• 0.5 teaspoon ½ curry powder, mild
• 1 teaspoon coriander
• 1 teaspoon black peppercorns
• 1 teaspoon cinnamon, crushed bark
• 200 g cream
• 4 tablespoon butter, cold

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Instructions

1. Peel the carrots and onions and cut into small pieces. Wash the tomato and cut it into small pieces.
2. In a saucepan, caramelize 1 teaspoon of powdered sugar over low heat, add the vegetables and sauté briefly. Pour in the stock and cook the vegetables over low heat for about 20 minutes.
3. Peel and halve the garlic. Quarter the apple and remove the core. Cut the apple quarters into thin wedges.
4. Peel two apple wedges, cut into small pieces and add to the soup with ginger, garlic and curry powder. Put coriander and peppercorns as well as cinnamon in a spice grinder, grind and season the soup with them. Add the cream and 3 tablespoons of butter and puree the soup with a hand blender.
5. Caramelize the rest of the powdered sugar in a pan over medium heat. Fry the remaining apple wedges lightly on both sides.
6. Foam the soup again with the hand blender, arrange in soup plates and serve garnished with apple wedges.