Ginger Curry Carrot Soup

20260919 #breakfastdiary 1840, 22°C/mostly clear Carrot soup with cumin is a Moroccan-style thing, but the moment I added curry powder it turned into something Middle Eastern, Indian. In the end, a multinational 480 kcal ginger curry carrot soup.

- 1 slice sourdough - 1 carrot - 1/2 onion - 1 tsp garlic - 1 tsp ginger - 1 tsp cumin - 1 tsp curry powder - 2 tbsp Greek yogurt - Salt - Pepper

1. The carrot should be sliced thin, but I already had some grated with a grater from a couple days ago, so I used that as is. Cut the onion into long strips. 2. Heat olive oil in a pan, add minced garlic and ginger, and sauté over low heat. 3. Add the carrot and onion from step 1 to the pan from step 2, add the cumin and curry powder, and sauté a bit more. 4. Pour 300ml water into a pot, add the vegetables from step 3, and simmer until soft. Once the carrot and onion are fully cooked, blend smooth with a hand blender. 5. Once the soup has cooled, add 2 tbsp Greek yogurt, 2 tsp salt, and 1/4 tsp pepper, and mix evenly. 6. Plate and serve with sourdough on the side.