Potato soup with coconut cream and curry
ingredients
- 500g potatoes
- 1 onion
- curry powder
- 1l vegetable broth
- coconut cream
- 1/2 to 1 zucchini
- 1 to 2 chili peppers best the red ones
preparation
First peel potatoes and wash. Chop onions, fry in a saucepan. Then add 1 spoonful of curry powder and sauté for a short while, then deglaze with the vegetable broth. Add the potatoes and simmer for 20 to 30 minutes, depending on the potato. Now purée the whole with a blender or blender until it gives a smooth mass. Then cut the zucchini small or do this before and put in the soup. Also, make the chili small and give it, depending on the sharpness 1 or 2. This can simmer for just under 5 minutes. Now the soup is ready for consumption. You can also add shrimps that you have seared before. Or little crabs!
I still have Sunday rolls, which I made into small cubes before I put them in the oven for baking.
