Carrot soup with curry paste

Ingredients:

• 700 g young carrots
• 1 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 1 medium onion, chopped
• 6 cups of prepared chicken broth
• 1 tbsp. curry paste or 1.5 tbsp. curry powder
• 0.25 - 0.5 tsp ground cayenne pepper
• Coarse salt
• 1 cup sour cream
• 6 fresh garlic cloves, cut into 3cm pieces.

Preparation:

1. Heat a medium skillet over medium-high heat. Add olive oil, butter, onion, and carrots and cook for 5 minutes. Add 4 cups of chicken broth. curry, cayenne pepper, and about 1 teaspoon salt. Bring to a boil, cover, and cook until the carrots are very tender, about 15 minutes. For easy cleaning, place the skillet on a hot trivet next to the food processor. Puree the soup in 2 or 3 batches in the food processor until smooth.
   
   Transfer the pureed soup to a large bowl to free up space in the processor for the next batch of soup. When finished, return the soup to the soup pot and place it over low heat. If the soup is too thick, add the remaining broth, up to 2 cups, to achieve the desired consistency. Season to taste. Ladle the soup into deep soup bowls and garnish with sour cream and herbs.
   Exit: 1.5 tbsp.