Summary

Ingredients

• 300 g potato (s), floury boilin
• 300 g carrot (s)
• 1 large onion (s)
• 2 cloves garlic
• 1 piece (s) ginger, (fresh or dried does not matter)
• 2 tablespoons oil
• 600 ml meat broth
• 200 ml milk
• 2 tablespoon soy sauce
• 1 teaspoon curry
• salt and pepper
• Sour cream
• Herbs, (e.g. parsley - frozen)
• liter ⅛ wine, white (possibly)

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Instructions

1. Peel, wash and dice the potatoes and carrots.
2. Peel and dice onions and garlic. Peel and finely chop the ginger if necessary.
3. Heat the oil in a saucepan and sauté the onions, garlic, then add the ginger, potatoes and carrots. Sauté all ingredients all around. Deglaze with the table wine and pour on the broth, or leave out the wine and pour on the broth immediately. Simmer the soup in the half-closed pot until the vegetables are soft.
4. Remove the soup from the stove and puree. (Caution: if the pot is too small it could splash!) Dilute the soup with the milk. Then season with soy sauce, curry powder and salt. Maybe reheat it briefly if it has gotten too cold in the meantime.
5. Mix the sour cream with a little salt, pepper and herbs.
6. Then serve the soup in bowls with a dollop of sour cream.