Curry soup

Curry soup

Total: 25 min. | Active: 25 min.
Nutritional value / person: 218 kcal
, Fat: 15 g
, Carbohydrate: 17 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
2 shallots, roughly chopped
1 mealy potatoes (approx. 250 g), diced
1 apple, diced
2 tsp ginger, finely grated
2 tbsp hot curry powder
6 dl vegetable bouillon
2 ½ dl coconut milk
salt to taste
4 sprigs coriander, leaves torn off
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How it's done

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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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