- 1 thumb-sized pieces Ginger root
- 1 Lime
- 1 red Pepperoncini
- 2 Garlic cloves
- 1 bunch Cilantro
- 1 liter Instant vegetable broth
- 4 Carrots
- 1-2 tsp Curry
- 4 tablespoons Whipping cream
- freshly ground pepper (and salt)
- 1 pinch Sugar
- 2 tablespoons Almond slivers
- 1 teaspoon Vegetable oil
Rinse and slice the ginger. Rinse and slice the lime. Halve the pepperoncini and cut into small pieces. Rinse the cilantro and pluck the leaves, setting a few leaves aside for the garnish.
Pour the broth and the prepared ingredients into a large pot. Simmer for about 20 minutes. Peel and slice the carrots. Add the carrots and simmer for about 20 minutes, until soft. Stir in the curry powder.
Puree the soup and pour through a sieve.
Stir in the cream and season with salt, pepper and sugar. Roast the almonds in hot oil. Serve the soup sprinkled with almonds and cilantro.