Summary

Ingredients

• 450 g potato (s)
• 120 g onion (s)
• 15 g butter
• 1 teaspoon curry
• 800 ml vegetable stock
• 200 g carrot (s)
• 200 g leek
• 200 ml cream
• salt and pepper
• 4 slices toast
• Oil for frying

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Instructions

1. Peel the potatoes, peel the onions and roughly dice both and sauté them in the fat. Sprinkle in the curry and cook with it. Add the vegetable stock and cook uncovered for 15 minutes.
2. Peel the carrots, clean the leek, cut both into slices. Cook the carrots al dente, add the leek after 1 min. Puree the soup. Fold in the cream. If you want, take some vegetables out before pureeing and then add them again. Salt and pepper and keep warm.
3. Debark, dice and toast in a pan in hot oil for approx. 2 - 3 minutes and pour over the soup in the plate.