Cream Of Ginger and Pear Curry Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium pear (s)
- 500 ml vegetable stock
- 40 g iner
- 1 half lemon (s), organic
- 1 medium shallot (s)
- 1 tablespoon coriander, chopped
- 100 ml coconut milk
- 1 tablespoon curry powder, (Thai curry powder)
- 1 teaspoon turmeric
- salt
- Fat, for frying
Also:
- coconut milk, or cream
- Coriander greens, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the pears and cut them into large pieces (approx. 2 cm). Peel the ginger and shallot and cut into small pieces. Briefly sweat the shallot cubes in a little fat in a saucepan. Add the diced pear and ginger. Let it simmer over a medium heat for 15 minutes. Add the stock and coriander, squeeze the lemon over the pan with your fist and add the rest of the lemon. Let simmer for another 5 minutes.
- Remove the lemon again. Puree the soup with a hand blender and pass through a fine-mesh sieve. Stir in the coconut milk, curry powder and turmeric. Bring the cream to the boil again and season with salt.
- Serve the soup with a dash of coconut milk or cream in a deep plate and decorate with a leaf of coriander.
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