Curry Carrot Soup with Almonds

For the curry carrot soup with almonds, peel the carrots with a peeler and cut into slices. Peel, wash and chop the potatoes. Chop the peeled ginger finely.

Peel, wash and dice the shallot. Gently heat butter in a saucepan and sauté diced onion with ginger.

Add carrots, potatoes, curry powder and a pinch of cinnamon, pour in vegetable soup, bring to a boil once and simmer gently over low heat with the lid closed for 20 minutes.

Remove the pot from the heat and finely puree the soup. Add the coconut milk, bring to the boil again and season to taste with salt and pepper. Coarsely chop the roasted almonds.

Spread the aromatic soup in preheated soup plates or bowls, sprinkle with almonds and decorate with chili rings.

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