Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoons oil
- 2 cloves garlic
- 1 tablespoon ginger
- 50 g curry paste, yellow
- 300 g soup veetables
- 2 medium potato (s)
- 50 ml sherry, drier
- 1 liter chicken broth, preferably homemade
- 250 g chicken, fully cooked
- 150 ml cream
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic and fresh ginger and sweat together with the curry paste in a saucepan with oil. Clean and dice the soup vegetables and potatoes, add to the pot and fry a little. Deglaze everything with the sherry. Then add the chicken broth to the vegetables and bring to the boil. Simmer gently for about 15 minutes, until the vegetables are well done. Finely puree the soup with the hand blender.
- Cut the spring onions into fine rings and add to the ready-pureed soup. Also add the cream and the chicken and bring everything to a boil again. Season with turmeric and coriander and serve hot.
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