Tomato-curry-cream with fresh goat cheese
DIFFICULTY
very easy
very easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 1 Onion
- 1 Garlic clove
- 3 TABLESPOONS Olive oil
- 2 TABLESPOONS Curry
- 2 can(s) (850 ml each) Tomatoes
- 1 Organic Lemon
- 6 Stem(s) Thyme
- 7-10 Tbsp salt, pepper
- 1-2 TABLESPOONS Honey
- 100 g Fresh goat cheese
Directions
- 1
Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic for about 3 minutes. Sprinkle with curry and sauté briefly. Deglaze with tomatoes and juice.
- 2
Bring to the boil and crush the tomatoes. Simmer covered for about 15 minutes.
- 3
Wash the lemon hot, grate dry and grate the peel. Squeeze the lemon. Wash thyme, shake dry and chop the leaves. Mix with lemon peel, 1-2 tbsp lemon juice and 2 tbsp oil.
- 4
Season with salt and pepper.
- 5
Finely puree the soup with a hand blender. Season to taste with salt, pepper and honey. Crumble the cream cheese and spread on the soup with the seasoning oil. Serve immediately. Baguette tastes good with it.
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