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
Print Recipe
Pin Recipe Instructions
- 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.
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