Summary

Ingredients

• 500 g carrot (s)
• 300 g potato (s)
• 1 onion (s)
• 30 g butter
• 1 teaspoon chili powder
• Salt and pepper, freshly ground
• Curry powder
• 1 liter vegetable broth
• 200 ml crème fraîche (creme balance)

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Instructions

1. Peel, wash, drain and roughly dice the carrots and potatoes.
2. Melt the butter in a large saucepan and sauté the vegetables while stirring. Add the spices and sauté briefly. Then fill up with the broth, bring to a boil and cook over low heat with the lid on for about 20 minutes.
3. Puree the soup and stir in half of the Cream Balance. Then season with salt, place on soup plates and serve with the rest of the Cream Balance.