Remove the skin from the carrot, peel the celery, cut away the root end and dice both into small cubes. Remove the peel from the ginger and chop. Crush the lemongrass with the back of a knife and cut in half. Tie the bay leaves, thyme and herb twigs into a bunch.
Steam all prepared ingredients as well as the curry leaves in a rather wide frying pan in the hot butter until it smells good. Extinguish with the stock or possibly the soup. Make the soup open on a small fire for 20 min. Now strain through a fine mesh sieve and return to the frying pan.
Stir the rice flour with the water, add to the soup and let it bubble up while stirring. Add the cream. Cook the soup gently for another 15 min, stirring frequently. Season with ground cloves, salt and cayenne pepper.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!