Ginger and lemon soup

Isreal Robertson
very easy
3 4
60 mins
60 mins


Servings: 4
  • 1 collar Spring onions
  • 3 Carrots
  • 500 g Potatoes
  • 1 Aubergine
  • 30 g Ginger Tuber
  • 1 chili pepper
  • 2 blades of lemongrass
  • 300 ml Coconut milk
  • 800 ml Vegetable broth
  • 2 TEASPOONS red curry paste
  • 2 Kaffir lime leaves
  • 7-10 Tbsp Juice of about 1/2 lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 10 g Flour
  • 4 TABLESPOONS Olive oil
  • 6 Stem(s) Chervil


  1. 1

    Clean and wash spring onions and cut into fine rings. Peel, wash and thinly slice the carrots. Peel and wash potatoes and cut them into small pieces. Wash aubergine and cut into small cubes. Peel ginger and cut into thin slices. Wash chili, cut lengthwise into halves, remove seeds and finely chop the flesh. Peel lemon grass and cut the inner white one into fine slices

  2. 2

    Bring coconut milk and broth to the boil in a large pot. Add curry paste, lemon grass, chilli, ginger and lime leaves and simmer for about 5 minutes. Add potatoes, carrots and eggplant and simmer for 15-20 minutes in a closed pot. Remove lime leaves. Season soup with lemon juice, salt and pepper

  3. 3

    Mix flour, olive oil, 1 pinch of salt and 80 ml water to a smooth dough. (The dough is very liquid.) Heat a coated pan without fat and add the dough in portions one after the other using a teaspoon. Roast the chips on both sides for 1-2 minutes until golden brown (the water evaporates). Take out and let it drip off on some kitchen paper

  4. 4

    Wash the chervil, shake dry and chop finely, except for something to garnish. Fill the soup into small bowls, sprinkle with chopped chervil and garnish with chervil leaves. Add chips

  5. 5

    Preparation time approx. 1 hour

Nutrition Facts

380 kcal
33 g
23 g
7 g