Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium onion (s)
- 3 large carrot (s)
- 2 cloves garlic
- 1 celeriac
- 1 cm ginger root
- 2 tablespoon olive oil
- 1 liter vegetable stock, vegan
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Peel the onion, carrots and celery and cut into small cubes. Peel the garlic and ginger and cut very finely.
- Heat the oil in a large saucepan and sweat the onion in it. Then add the carrots, celery and ginger and cook for 5 minutes. Stir in between. Add the garlic just before the end, otherwise it will burn.
- Pour the stock on the vegetables and let the soup simmer for about 30 minutes at a low temperature. Then puree until it is nice and creamy. Season to taste with salt, pepper and curry.
- As an alternative, you can cook 4 small potatoes separately and add them, then the soup will be thicker. Tastes very good. Depending on your taste, you can add soy cream or sour cream to taste.
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