Creamy Curry Soup But Still Spicy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 tablespoon sour cream
- 3 ½ teaspoons curry
- 2 egg yolks
- 1 tablespoon lemon juice
- 100 g pineapple
- 0.25 ¼ apple
- 0.5 ½ carrot (s)
- 1 liter broth
- 1 pinch (s) salt and pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Put the sour cream, curry, lemon juice and egg yolk in a bowl and whisk with a whisk. First put aside.
- Bring the broth to a boil, cut the carrot and apple and add to the broth. Cook until the carrots are tender (about 15 minutes). Then puree everything.
- When everything is small, add the sauce made from sour cream and curry. Let it boil a little more, add the pineapple and cook again for 5 minutes and season to taste.
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