Summary

Ingredients

• 0.5 kg ½ carrot (s)
• 0.3 kg potato (s), waxy
• 1 kohlrabi
• 2 onions)
• 1 clove garlic
• 2 ½ liters broth, strong
• some white wine, possibly
• some olive oil
• some butter
• 1 teaspoon sugar or honey
• some ginger, fresh or ground
• 0.5 ½ cup cream
• Herbs, fresh
• nutmeg
• Curry powder (Thai curry)
• salt
• Cayenne pepper

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Instructions

1. Peel and dice all vegetable ingredients. Heat the butter and olive oil in a large saucepan. Fry the carrots, potatoes etc. in the butter with sugar, nutmeg and ginger for a while until a brew forms, then deglaze with the broth and white wine.
2. Let the whole thing simmer gently for about 30 minutes. Puree, season with cayenne pepper and curry, add some cream and the soup is ready.
3. Tip: Put a few chilli threads and a few crushed stacked chips over them as decoration.