KAROTTEN  CURRY  SUPPE  mit  FISCH

Carrot Curry Soup with Fish

500 g carrots
1 onion
2 cloves of garlic
2 tbsp. rapeseed oil
125 ml orange juice
2 tsp. curry powder
600 ml vegetable soup
200 ml cream
2 dashes lemon juice
250 g fish fillet
salt, pepper

 

Peel and finely dice the carrots, onion and garlic. Heat 1 tbsp. oil in a pot and sauté the onion and garlic. Add the carrots and sauté briefly.
Deglaze with orange juice, add curry and soup and simmer for about 20 minutes until the carrots are soft.
Puree the soup, stir in the cream and season to taste with salt, pepper and lemon juice. Keep warm.
Cut the fish into bite-sized pieces and fry in the remaining oil. Season with salt and pepper and stir into the soup.

 
     
     
 

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