We love chili peppers at home. There is no absolutely doubt about it. You just have to enter our kitchen and you will see them, now in the huge pestle that I bought a few weeks ago. I love to use them in soups. The spicy hint is perfect for the chilly weather we are having lately, so this carrot and curry soup couldn’t taste better!
Actually, while I am writing I am enjoying it. It’s raining outside and it’s a bit cold too. In the meantime, I am also looking for hotels in Prague. Yes! We are going to Prague! It’s been a while since I wanted to travel there but during low season. For different reasons I couldn’t and then it was spring and summer again. Why during low season? Because almost everyone I know who has visited the city suggests so: “Carlota, don’t go during high season. It’s overwhelming”.
The last time I heard this, it was while we were in Bali last June. There was a woman from Prague in our hotel in Ubud and we spoke about her city in detail. As she saw my excitement, and knowing that I don’t care to travel during cold months, she recommended going in January, February or October.
So while I was cooking this soup, Thomas and I booked the flight for our next destination. If someone wants to give me some tips about accommodation or authentic places to have lunch or dinner, I would be very grateful if you leave me these in comments! Until then I hope you enjoy this recipe.
INGREDIENTS for two people
2 medium potatoes
1 green onion
2 tbsp curry
2 cm (0.80 inches) fresh ginger
75 gr butter
1 big chili pepper
Salt to taste
Peel and slice all the vegetables. Place them in a pot, add the butter and cook over a medium heat for a few minutes removing all the time. Then fill with enough water to reach the level of the veggies. Add salt to taste.
Bring all to a simmer for 30 minutes or until the vegetables are tender. Then blend them.
Serve in soup plates or bowls and with the help of a press, squeeze the fresh ginger on each one. Last, add the chili pepper finely chopped.