Carrot soup with curry

Carrots wash, peeled, cut into circles. Onion peeled, coarsely chopped Root ginger Ingredients:

• carrots - 1,5 Kilogram
• onions - 0.5 Kilogram
• root ginger - 1 piece (4cm)
• olive oil - 2 items. spoons
• curry powder - 1 st. a spoon
• salt - 1.5 teaspoons
• chicken broth - 1.2 liters
• cream - 250 milliliters (20% fat content)

Instructions

Carrots wash, peeled, cut into circles. Onion peeled, chopped ginger root thoroughly, cut into thin plates. In a saucepan in which to cook soup. warm up the oil. Constantly stirring. simmer the onion slowly. 10 min. Add carrot, ginger, curry and salt, stir and fry for 2-3 minutes. Chicken broth warmed and poured into a saucepan. Bring to a boil and cook for 30 minutes. under the lid. Remove from heat, let it brew 10 minutes Transfer the vegetables to a blender. Beat in mashed potatoes. Broth the broth. Pour the cream into the vegetable mash, beat again. Return the vegetables to the broth, mix and chill. Serve the soup cold, if desired, dilute with ice water or add ice cubes. Decorate with fresh herbs.

Servings: 8