Carrot Cream Soup with Pineapple and Curry


Ingredients for 4 servings:

125 ml Schlagfix unsweetened whipped cream
500 g Carrots
1  Onion, large
2 tbsp. Olive oil, mild
200 ml Vegetable stock
1 tbsp. Curry
1 tin Pineapple, in pieces (small tin)
 Sugar & salt to taste


Peel carrots and cut into even pieces. Chop the onion finely and stew in olive oil at low heat for 2-3 minutes. Add the carrots to the onions, pour the vegetable stock and cook for about 30 minutes. Drain the pineapple pieces and catch the juice. Cut the pieces into small cubes and set aside.

Drain the cooked carrots, puree with a mixer and season with curry. Add enough broth to get a creamy consistency. Season with some pineapple juice, salt and sugar and add Schlagfix unsweetened whipped cream. Stir in the pineapple cubes, warm briefly and serve immediately.

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