Summary

Ingredients

• 1.3 kg zucchini, small
• 2 large potatoes
• 1 medium carrot (s)
• 1 liter vegetable broth, strong
• 1 tablespoon curry
• 250 g sour cream
• 1 large onion (s)
• 10 drops Tabasco

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Instructions

1. Cut the zucchini, potatoes, onions and carrots into small pieces, fill everything with the broth and bring to the boil. When the vegetables are soft, puree very finely with a hand blender until they are really frothy. Stir in the curry, Tabasco and sour cream and bring to the boil again.