Summary

Ingredients

• 1 kg carrot (s)
• 500 g sweet potato (s)
• 1 ½ liter vegetable stock
• 1 large vegetable onion (s)
• 1 bunch parsley, frizzy
• 3 tablespoon tomato paste
• 0.5 ½ cup olive oil
• 2 cups crème fraîche
• 1 teaspoon, heaped ginger root
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 tablespoon curry powder
• a bit salt
• some black pepper

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Instructions

1. Cut the unpeeled carrots and peeled sweet potatoes into small cubes. Finely chop the onion and parsley.
2. In a large saucepan, sauté the onion cubes in the olive oil until translucent, then add the tomato paste and roast briefly. It must not burn, otherwise it will be very bitter. Now put the carrot and sweet potato cubes in the pot and sauté for about 4 minutes, then pour in the vegetable stock and simmer over medium heat for about 30 minutes until the vegetables are nice and soft and easily disintegrate. Puree everything with a hand blender until a creamy consistency is achieved. Grate the ginger with a fine kitchen grater and add 1 teaspoon of it to the saucepan. Add the curry and paprika powder, the crème fraîche and the finely chopped parsley, stir well and season with salt and pepper.
3. A dollop of sour cream and a piece of ciabatta go well with it.