Recipe from the Viamala Fokus issue 2 / 2021.
Recipe to follow
| 5 TBSP. | Rapeseed oil |
| 1 whole | Onion |
| 70 g | Ginger |
| 2 toes | Garlic |
| 200 g | Root vegetables (celery, carrot, leek) - peeled and roughly diced |
| 220 g | Fruit salad (pineapple, orange, apple, melon) |
| 25 g | Madras curry powder, hot |
| 0.3 l | White wine |
| 0.6 l | Chicken or vegetable stock |
| 0.6 l | Full cream |
| 80 g | Apricot jam |
| 2 TSP | Salt |
| 1 pinch | Paprika powder |
| 1 pinch | Pepper |
- Lightly sauté the rapeseed oil, onions, ginger, garlic, root vegetables and fruit salad and season with salt, paprika powder and pepper. Fry the curry powder briefly.
- Deglaze with the white wine.
- Add the stock and simmer together with the full cream.
- As soon as the soup comes to the boil, simmer for 30 - 35 minutes until the vegetables are soft
- To thicken, mix a little cornflour with water and thicken to the desired consistency.
- Blend the soup well. Serve with a dollop of cream, curry powder and parsley.
Tip 1: Blend in a banana at the end to refine.
Tip 2: Cooked with lots of fresh vegetables, it makes a vegetable curry. It goes best with basmati rice.