800 g carrots, 1 onion, 80 g ginger, 1 tablespoon butter, 1 heaped teaspoon curry powder, 1 liter of vegetable stock, 1/4 bunch of chives, 100 g North Sea crab meat, 150 g whipped cream, Salt, Pepper
Peel the carrots, wash them and cut them into large pieces. Finely dice the onion and ginger root. Melt the butter in a pot. Sauté the onion in it, sprinkle with curry. Add the carrot pieces, also sauté. Add ginger and pour in the broth, bring to a boil and cook for about 15 minutes. Pour the cream and puree the soup. Add the chopped chives and the crab meat. Season with salt and pepper.
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