Soups

Curry – Carrots – Cream Soup

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 medium carrot (s)
  • 1 kohlrabi
  • 1 liter vegetable stock (instant)
  • 100 ml cream
  • 1 teaspoon curry powder
  • salt and pepper
  • Cayenne pepper
  • 1 clove garlic
  • some oil
  • 2 tablespoon sunflower seeds or pumpkin seeds
Curry – Carrots – Cream Soup
Curry – Carrots – Cream Soup

Instructions

  1. Peel and dice the carrots and kohlrabi. Cook the cubes in 1 liter of vegetable stock for about 15 minutes. Add the cream and puree. Add the curry and garlic (chopped or pressed) and simmer for another 10 minutes. If the soup is too thick, add a little more water. Season with salt, pepper and, if you like it spicy, cayenne pepper to taste. Roast sunflower or pumpkin seeds in the pan and sprinkle over the soup before serving.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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