Carrot soup with curry paste and coriander

Ingredients

• 1 kg peeled carrots
• 3 onions
• 2 tablespoons curry paste (I use Mild Curry – Indiase kruidenpasta van Patak’s)
• 1 stock cube
• 2 cm fresh ginger
• 200 g soaked apricots
• 1.5 liters water
• 6 tablespoons Greek yogurt
• bunch of coriander
• olive oil

Instructions

1. 1

   Cut the carrots into small pieces of about 1 cm.Chop the onions and sauté them in a soup pot with a little olive oil until translucent. Then add the carrots together with the curry paste. Cook the carrots for 5 minutes over low heat.Then add the apricots, the stock cube, the water and the grated ginger. You can also just cut the ginger into small pieces.Let the mixture simmer on low for 20 minutes and purée the soup until smooth with an immersion blender. Chop the coriander finely and sprinkle it over the soup. Finally, stir a spoonful of Greek yogurt into each bowl of carrot soup. That’s it!