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750 GRAM CARROTS, cleaned and cut
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5 GREEN ONIONS, chopped
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1/2 CUP
CREAM
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1 TBSP SALT
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1/2 TBSP CURRY
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1 CAULIFLOWER, cleaned and cut
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2 ONIONS, chopped
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1/2 CUP
CREAM
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2 CUPS MILK
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1 TSP NUTMEG, grated
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2 CUPS VEGETABLE STOCK
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Fry the green onions for a few minutes, add the
carrots, fry a few minutes more. Stir in the curry. Add 1 liter of water and
salt. Cook 20 minutes. Puree the soup in a food processor, add the cream.
Garnish with green onion.
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Fry the onions for 5 minutes. Mix the milk with the stock and add the
onions and cook the cauliflower 25 minutes in the mixture. Puree the soup with
a food processor. Stir in the cream and the nutmeg. Add salt to taste. Garnish with parsley and a bit of nutmeg.
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