Summary

Ingredients

• 10 medium potato (s)
• 6 medium carrot (s)
• 1 bell pepper (s), red or yellow
• 1 liter water
• Salt or some vegetable stock
• 2 spring onion (s)
• 2 cloves garlic
• 4 cm ginger root
• 1 handful oregano, fresh
• 2 teaspoons, heaped curry paste, red
• 1 chilli pepper (s), red
• 1 teaspoon, leveled chili powder
• 250 ml currant juice, black or apple juice
• 1 vegetable stock cube
• some water, hot
• 1 cup sour cream or creme fraîche or coconut or soy milk
• Paprika powder, hot pink
• salt
• Curry powder

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Instructions

1. Peel the potatoes and carrots and cut into pieces of the same size (approx. 4 cm). Core the pepper and cut into pieces. Cook everything in a saucepan with 1 liter of salted water or water with a little vegetable stock until soft (approx. 15 - 20 minutes, depending on the size of the pieces).
2. In the meantime, cut the chilli, grate the ginger and press the garlic. Wash the spring onions and cut into rings and wash the oregano.
3. Then pour off about 1/4 of the water, leave the rest with the vegetables in the pot and pound with a tamper. Now add the ginger, garlic, onions, chilli and oregano. Now puree the whole thing with a hand blender and gradually add the juice. Also add the sour cream and curry paste and continue to puree until the soup has a creamy consistency.
4. I dissolved the stock cube in a little hot water and also added it. Bring everything to the boil and refine as desired with the curry, chilli and paprika powder and the salt.
5. Vegans can simply use coconut or soy milk instead of sour cream.