Summary

Ingredients

• 1 onion (s), red
• 4 cloves garlic
• 2 large carrot (s)
• 2 kg potato (s)
• 2 tablespoon vegetable stock, instant
• 1 can coconut milk, creamy
• olive oil
• 2 tablespoon curry powder, Indian
• 1 teaspoon chilli flakes
• 2 teaspoons ginger powder
• salt and pepper
• 1 teaspoon sugar
• possibly crème fraîche

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Instructions

1. Peel and chop onion and garlic. Peel the carrots and cut into slices, peel and dice the potatoes as well. In a saucepan, sauté the onion and garlic in a good dash of olive oil until translucent. Dust with curry powder and fry briefly.
2. Heat approx. 1.5 liters of water in the kettle. Put the carrots and potato cubes in the saucepan, fry for about 5 minutes, stirring as you go. Fill the pot with hot water so that everything is just covered with water. Add the stock powder, chilli flakes and ginger. Let simmer for 10 - 15 minutes. When the vegetables are done, use the hand blender to go through the soup until the desired consistency is achieved. A pulpy consistency is ideal.
3. Continue to simmer on a low flame. Shake and stir in the coconut milk in the can. Depending on how thick you want the soup to be, add more water. Finally, let the soup steep a little and season with salt, pepper and a little sugar.
4. We ate it pure, but scampi or small pieces of fish in the soup are also possible. Or just baguette. To serve, add a dollop of creme fraiche and garnish with a piece of chili.