Summary

Ingredients

• 500 ml apple juice, naturally cloudy
• 800 ml coconut milk
• 8 tablespoon curry powder, mild
• 10 cm ginger
• 2 large potatoes
• 3 tablespoon vegetable broth

Print Recipe Pin Recipe

Instructions

1. Bring the apple juice and coconut milk to the boil in a saucepan.
2. Stir in the curry powder and vegetable stock.
3. Peel the ginger, press it through a garlic press and add to the soup.
4. Chop the peeled potatoes and add them to the soup.
5. When the potatoes are soft-boiled, puree everything using a hand blender.