Curry soup

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 218 Kcal, 3g Protein, 17g Carbohydrates, 15g Fat


  • 1 mealy potatoes (approx. 250 g), diced
  • 1 apples, diced
  • 1 tbsp olive oil
  • 2 shallot, roughly chopped
  • salt to taste
  • 2 tsp ginger, finely grated
  • 2.5 dl coconut milk
  • 2 tbsp hot curry powder
  • 6 dl vegetable bouillon
  • 4 sprigs coriander, leaves torn off

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  • Heat the oil in a pan. Sauté the shallots, potato, apple, ginger and curry for approx. 3 mins. Pour in the stock and 200 ml of coconut milk, cover and simmer for approx. 15 mins. until soft. Blend the soup, season with salt. Plate up the soup, top with the remainder of the coconut milk and garnish with the coriander.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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