- 750 GRAM CARROTS, cleaned and cut
- 5 GREEN ONIONS, chopped
- 1/2 CUP CREAM
- 1 TBSP SALT
- 1/2 TBSP CURRY POWDER
- 1 CAULIFLOWER, cleaned and cut
- 2 ONIONS, chopped
- 1 DECILITER CREAM
- 2 CUPS MILK
- 1 TSP NUTMEG, grated
- 2 CUPS VEGETABLE STOCK
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.
See also Argentinean carrot soup and Oriental carrot soup.
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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