Summary

Ingredients

• 400 g carrot (s)
• 2 shallot (s)
• 0.75 liter ¾ vegetable stock
• 150 g yourt
• oil
• Cress or parsley for sprinkling
• salt and pepper
• cumin
• Curry powder
• 1 clove garlic

Print Recipe Pin Recipe

Instructions

1. Roughly chop the carrots, onions and garlic and sauté in oil. Sweat cumin and curry (not too much) briefly, add the stock and cook the vegetables until soft.
2. Puree the soup. Stir in the yogurt and season the soup with salt and pepper.
3. Serve sprinkled with herbs.