Curry Carrot Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g potato (s)
- 1 kg carrot (s)
- 1 bunch soup greens
- 2 bay leaf
- 2 cups crème fraîche
- 3 tablespoon curry powder
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots, clean the soup greens. Cut everything into large pieces and place in a saucepan. Fill with water until everything is covered, add the bay leaves and cook until soft.
- Take out the bay leaves. Then puree and stir in the crème fraîche (leave 1 tablespoon in the beaker). Finally, season with salt and curry powder. Serve and decorate with a dollop of the remaining crème fraîche.
- If you leave out the curry powder, the soup is also suitable for toddlers.
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