Summary

Ingredients

• 10 clove garlic
• 1 liter vegetable stock
• some olive oil
• 2 lime (s)
• 1 teaspoon curry powder
• 300 g tomato (s)
• 2 egg (s)
• some parsley, freshly chopped
• Salt and pepper, black from the mill

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Instructions

1. Peel and chop the garlic. Heat the oil and sauté the garlic in it over medium heat. Pour the curry powder over it and roast briefly.
2. Add the broth and the juice of 1 lime and bring to the boil. Let it steep for about 20 minutes over a low heat. In the meantime, cut the second lime in half lengthways and remove the flesh in wedges. Scald, peel, core and dice the tomatoes. Add tomatoes and lime wedges to the soup. Season to taste with salt and pepper.
3. Remove the soup from the stove and stir in the beaten eggs.
4. Garnish with fresh parsley before serving. Serve with fresh white bread.
5. You can leave out the tomatoes if you like. Still tastes delicious. We have also had shrimp as a filler, which also works well.
6. The lime makes the soup taste nice and fresh and the 10 cloves of garlic are not too intrusive.