I really like cream soups, they’re so versatile and you can spice them however you feel like. This curried carrot cream soup is one of my favorites.
- 500g carrot
- 5 cm ginger
- 1 yellow onion
- 200ml cooking cream
- 500ml vegetable stock
- salt, pepper, curry powder to taste
I cleaned and chopped the vegetables. I fried the onion in a spoonful of olive oil and once it became translucent, I added the ginger and the carrot and fried them for a minute. I added the hot vegetable stock, half tbsp. curry powder, salt and pepper and I let it cook until the vegetables were soft. I pureed it in a blender. I poured it back to the pot and mixed it carefully with the cooking cream. I let it boil for a few minutes. I garnished it with sour cream and fried parma ham.