Potato soup with apple and curry (Serves 4)
2 cloves of garlic
2 spoons of good curry
2 cm of fresh ginger
½ dl cream
Peel and chop potatoes, garlic, onion and ginger. Half the apples and deseed them. Cut them in smaller chunks and throw them in a hot pot, with the rest of the vegetables, and sauté them in a bit of neutral oil for about 5 minutes. Add the curry and fry it for about 30 seconds with the vegetables. Add water or vegetable stock (or even better chicken stock!) till it covers the ingredients. Bring it to the boil and let it gently boil for ½ hour, then add the cream, let it boil quickly again. Add salt and pepper to taste and blend it in a blender until smooth.
A good idea is to also add a few drops of lemon juice and a teaspoon of sugar as this enhances the flavor of the soup.
Serve hot with a sprinkle of freshly chopped leaves of coriander on top.