Summary

Ingredients

• 500 g beetroot, cooked and vacuum-sealed
• 200 g carrot (s)
• 1 apple
• some lemon juice
• 1 medium onion (s), white
• 1 clove garlic
• 1 piece (s) ginger root, the size a walnut
• 1 liter vegetable broth
• 2 tablespoon cream cheese
• 1 tablespoon, leveled curry powder
• 0.5 teaspoon ½ cinnamon powder
• salt and pepper

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Instructions

1. Peel and slice the carrots, peel and dice the apple and drizzle with lemon juice. Also dice the onion, garlic and ginger and roast with a little oil along with the carrots and apple pieces. Now deglaze with the vegetable stock and cook until soft. This takes about 15-20 minutes, depending on the size of the carrot slices. Roughly chop the already cooked beetroot and add to the soup. Add the cream cheese, curry and cinnamon and puree everything into a creamy soup. Finally, season to taste with salt and pepper.
2. As a starter, the soup is enough for 4 people. If it is to be served as a main course, flatbread goes very well as a filling side dish.