Orange and potato soup with curry almonds

Name: Orange and potato soup with curry almonds
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Soup vegetables; 500 g Potatoes; 2 TABLESPOONS Butter; 1/8 l freshly squeezed orange juice; 1 l Vegetable broth; 75 g Almond kernels (without skin); 1 TEASPOON red curry; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt, pepper; 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Soup vegetables
500 g Potatoes
2 TABLESPOONS Butter
1/8 l freshly squeezed orange juice
1 l Vegetable broth
75 g Almond kernels (without skin)
1 TEASPOON red curry
2 TABLESPOONS Olive oil
7-10 Tbsp Sea salt, pepper
100 g Whipped cream

Directions

1
Clean or peel and wash soup vegetables and potatoes. Cut into small pieces. Heat butter in a pot. Sauté soup vegetables and potatoes while stirring. Deglaze with 100 ml orange juice.
2
Pour on the stock. Cover and simmer for about 25 minutes until the potatoes are soft.
3
In the meantime, briefly roast the almonds in a pan without fat. Take them out. Chop almost half of the almonds coarsely for sprinkling. Grind the rest with curry in the universal chopper. Stir in oil and the rest orange juice.
4
Season curry almonds with sea salt.
5
Puree the soup finely with a hand blender, mixing in the cream. Boil up again while stirring. Season to taste with salt and pepper. Add chopped almonds and curry almonds.