curry mustard curcuma soup

blog: die suppe im ruhrpott
galerie: atelier jessica bei der rohrmeisterei
koordinaten: 51.437940, 7.569295

ingredients:
-olive oil
-1 onion
-4 big carrots
-1 tablespoon curcuma
-1/2l vegetable broth
-150g 'Schwerter' curry mustard
from the Schwerter mustard mill
-1l fresh, liquid cream
-sugar/salt/pepper

Peel onion and carrots and cut them into rough cubes.
Heat olive oil in a pan.
Sweat onion and carrot cubes therein. When they are translucent, add curcuma, stir it in and pour in the vegetable broth immediately. Then add the Schwerter curry mustard from the Schwerter mustard mill.
Bring the soup to a short boil, then puree with a hand blender.
Finally add the cream and bring it to a short boil again.
Season with salt, sugar and a bit of pepper.

Enjoy your meal!
Gottfried Becker(chef de cuisine of Rohrmeisterei)
and the Schwerter Senfmühle

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