Summary

Ingredients

• 6 carrot (s)
• 6 potato (s)
• 1 onion (s)
• butter
• vegetable broth
• 2 bay leaves
• 2 cloves garlic
• Ginger powder
• Coriander powder
• Lemongrass
• Chili powder, or sambal oelek
• Curry powder
• Parsley, chopped
• possibly milk or cream

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Instructions

1. Dice the carrots and onions and sauté in a large piece of butter in a soup pot over low heat. Stir several times. In the meantime, wash and dice the potatoes, peeling beforehand according to taste. Then add to the pot and fill with vegetable stock so that everything is covered. Bring the whole thing to the boil while adding 1-2 bay leaves, curry, chopped garlic and chili powder (alternatively sambal or similar) as well as a touch (approx. 1 teaspoon) of ginger, lemongrass and coriander to taste. Season with salt and pepper and simmer over low heat with the lid closed until the vegetables are cooked through.
2. Now remove the bay leaves and finely puree the soup with a kitchen mixer / magic wand. The bay leaves can then be put back in. The desired consistency can be set with milk / cream or vegetable stock. Season to taste and garnish with parsley on the plates.
3. As a main course e.g., Serve with prawn skewers.