Summary

Ingredients

• 1 kg carrot (s), peeled and thinly sliced
• 2 potatoes, peeled, diced
• 1 ½ tablespoon curry paste, yellow
• 1 onion (s), roughly chopped
• 1 clove garlic
• 1 piece (s) ginger root, about the same amount as garlic!
• 1 ½ liters water, approximately
• 0.5 liter ½ milk
• 50 ml cream
• broth
• salt
• sugar
• Mangochutney, or red jam
• 3 tablespoon rapeseed oil
• Creme fraiche Cheese
• parsley
• Bread (s)

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Instructions

1. Sauté the curry paste with the chopped onion, garlic and ginger in the oil so that it just becomes translucent. Then add the carrots and potatoes, add the sugar, sauté briefly and pour 1-2 cups of water over it so that everything is just covered. Add salt (approx. 1 small teaspoon) and cook for 15-20 minutes until soft. Remove from the heat and use the hand blender to make a puree (roughly, pieces of the carrots may still be in it). Fill up with water, milk and cream until the desired consistency is achieved.
2. To taste you can use vegetable broth (instant), salt, ginger, mango chutney or red jam (the latter gives the soup a slightly fruity note, even if it sounds strange.)
3. Serve the soup garnished with crème fraiche and parsley, maybe you should add a piece of bread.
4. Danger:
5. Yellow curry paste is usually very hot, so this soup really has it all. The real taste of the soup is still retained.