Summary

Ingredients

• 600 g carrot (s)
• 1 medium onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger, approx. 2 cm thick
• 2 spring onion (s)
• 0.5 liter ½ vegetable stock
• 0.5 liter ½ milk
• 20 g butter or herb butter
• 2 tablespoon vinegar (apple balsamic vinegar)
• 1 tablespoon honey
• 1 teaspoon, heaped Thai curry powder, spicy, alternatively teaspoon cury powder and /2 teaspoon chili powder
• salt and pepper
• 0.5 teaspoon ½ nutmeg, approx.
• 0.5 teaspoon ½ cinnamon, approx.

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Instructions

1. Wash, peel and cut the carrots into thin slices or small cubes. Chop the onion, garlic and ginger into small pieces. Put everything together with the broth in a saucepan and cook for about 10 minutes until the carrots are soft.
2. Remove the saucepan from the stove and finely puree the ingredients. Put the saucepan back on the plate, add the milk, butter and vinegar, stir until smooth and bring to the boil again. Season the soup with the spices and honey. If it is too thick, add a little more milk or stock.
3. To serve, wash the spring onions, cut into rolls and pour over the soup.
4. Since the soup is a bit creamy, it can be enjoyed not only as a starter, but also as a main course with white bread.