Carrot soup with ginger and red curry

Name: carrot soup with ginger and red curry
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 onion; 500 g waspene; 2 stems celery; 2 potatoes; 5 cm ginger root; bag fresh coriander à 15 g; 25 g butter or margarine; 1 tablespoon Thai Red curry pasta pot of 225 g Thai Kitchen; 2 chicken stock tablets; 250 g Catalan bratwursts pack of 6 pieces; tablespoon olive oil

A tasty recipe. The starter contains the following ingredients: meat, onion, waspeen, celery, potatoes, ginger root, fresh coriander (à 15 g), butter or margarine, Thai red curry paste (pot à 225 g Thai Kitchen), chicken broth tablets, Catalan bratwurst (pack à 6 pieces of AH) and olive oil.

Ingredients

Kitchen Stuff

blender
grill pan

Directions

Peel onion and finely chop.
Wash the carrot and celery and cut into slices.
Peel potatoes, wash and cut into cubes.
Ginger peel and finely grate.
Cut coriander leaves into strips.
Melt butter in large pan and fry onion, ginger and red curry paste for about 3 minutes.
Add wasp, celery and potato and fry for about 5 minutes.
Add 1 liter of water and bouillon tablets to the vegetable mixture and cover the soup for about 25 minutes.
Add Catalan sausages to soup and simmer for about 10 minutes in soup.
Remove sausages from the soup and cut them in an oblique length.
Puree soup with hand blender.
Grill pan until heated hot.
Cover pan with oil and sausages on cutting edge golden brown grilling.
Spread the soup over four deep plates and garnish with grilled sausages and coriander.
Serve with flat bread..