Spinach cream soup with Madras curry

Name: Spinach cream soup with Madras curry
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 500 g Baby Spinach; 1 piece(s) (approx. 30 g) Ginger; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Butter; 7-10 Tbsp red madras curry powder; 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Lime juice

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

500 g Baby Spinach
1 piece(s) (approx. 30 g) Ginger
2 Onions
2 Garlic cloves
2 TABLESPOONS Sunflower oil
1 TABLESPOON Butter
7-10 Tbsp red madras curry powder
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Lime juice

Directions

1
Wash and drain the spinach. Set aside a handful of spinach as a filling and cut the rest. Peel the ginger, onions and garlic and dice everything finely.
2
Heat oil and butter in a pot. Fry ginger, onions and garlic in it. Sprinkle 1 tablespoon curry over it and sauté briefly. Add coconut milk and 200 ml water and bring to the boil. Season with salt, pepper and 1 tbsp. sugar.
3
Cover and cook over medium heat for about 10 minutes. After 5 minutes add the chopped spinach.
4
Puree the soup. Season to taste with salt and lime juice. Serve the soup with the remaining spinach. Baguette tastes good with it.