Curry Corn Carrot Soup – A Detailed recipe cooking. 
The photodishes: Justin Walker Time: 45 min. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chopped coarse carrots
- 1 peeled large potato, diced 3 cm thick.
- 450 gr frozen corn kernels
- 4 tbsp. l (60 gr.) Butter
- 2 well-washed and thinly sliced leeks (only white and light green parts)
- 2 finely chopped celery stalks
- 2 tbsp. l finely chopped peeled ginger
- 2 chopped garlic cloves
- 2 tsp chopped fresh thyme
- 1.5 tsp curry powder
- 4 tbsp. vegetable broth
- 1 tsp spoon of sugar
- 1 tbsp. oily sour cream
- Jewelry to choose: Cream fresh, cilantro, brown butter, fried garlic
Recipes with similar ingredients: carrots, potatoes, corn, ginger root, celery, cream fresh, sour cream, creamy brown oil, thyme, curry
Recipe preparation:
- Melt the butter in a large saucepan or roasting pan over medium heat. Add leek, celery and carrots, cook, periodically stirring until the vegetables soften, preventing them from frying, about 10 minutes. Add ginger, garlic, thyme, curry powder and potatoes. Cook, stirring, until the potatoes are covered with spices from all sides, 1-2 minutes.
- Add vegetable broth, 2 tbsp. water and sugar, bring to boiling. Add the corn, turn the heat on and simmer slowly, until the vegetables soften, about 25 minutes. Add fat cream, let them warm for about 5 minutes. Remove the dish from the heat and let cool slightly. Put the soup in portions in a blender and beat until smooth. Put everything back in the pan. Salt. Strain through a fine sieve into the pan and, with heat up if necessary. Serve with the offerings decorations. See the recipe for this mashed soup on chicken stock.
