When carrot meets curry powder…it spells great taste in a bowl.
2 cups carrots, chopped
1 small onion, chopped
1 inch piece ginger, chopped
1 tbsp olive oil
1 bay leaf
1 tsp curry powder
1 maggi vegetable stock cube, crumbled
1/2 tsp sugar(optional)
Salt , pepper to taste
Cream, fresh herbs
1 tbsp chives, finely chopped for garnishing
Heat oil, fry onion and ginger.
Add bay leaf, stock cube and curry powder.
Add enough water to boil the vegetables until just tender. Remove the bay leaf.
Cool and run through your blender.
Heat the soup.
Adjust the seasonings according to your taste. Ladle into the bowls.
Add cream and herbs and serve.