Summary

Ingredients

• 400 g Jerusalem artichoke
• 100 g carrot (s)
• 250 g sweet potato (s)
• 1 tablespoon oil
• 1 liter vegetable broth
• 2 tablespoon sugar, brown or whole cane sugar
• 1 teaspoon curry powder
• Lemon juice
• coriander
• thyme
• salt
• Cayenne pepper or chilli
• 1 tablespoon sour cream or sour cream or crème fraîche

Print Recipe Pin Recipe

Instructions

1. Thoroughly wash and dice the Jerusalem artichoke, carrots and sweet potatoes. Peel if necessary, if not organic.
2. Heat 1 - 4 tablespoons of oil in a saucepan and sweat the diced vegetables in it. Deglaze with 1 liter of vegetable stock and simmer for 10-15 minutes.
3. Then take the pot off the stove. Add brown sugar and curry powder and season with lemon juice, coriander, thyme, salt and cayenne pepper. Then puree everything well.
4. Finally, add 1 - 2 tablespoons of sour cream - I also like to use low-fat cream cheese, if we don`t have anything else. If necessary, puree again briefly and enjoy the soup warm or cold.