Carrot soup with corn and curry seasoning

Ingredients:

• 1 large carrot, finely chopped
• 1 large potato, peeled and cut into 3cm thick cubes.
• 450 g frozen corn kernels
• 4 tbsp (60 g) butter
• 2 leeks, well washed and thinly sliced ​​(white and light green parts only)
• 2 finely chopped celery stalks
• 2 tbsp finely chopped peeled ginger
• 2 finely chopped garlic cloves
• 2 tsp chopped fresh thyme
• 1.5 tsp curry powder
• 4 cups vegetable broth
• 1 teaspoon of sugar
• 1 cup of heavy cream
• Decorations to choose from:
  Crème fraîche, cilantro, brown butter, fried garlic

Preparation:

1. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the leeks, celery, and carrots and cook, stirring occasionally, until the vegetables are softened, but not browned, about 10 minutes.
   
   Add ginger, garlic, thyme, curry powder, and potatoes. Cook, stirring, until the potatoes are coated with the spices on all sides, 1-2 minutes.
2. Add the vegetable broth, 2 cups of water, and sugar and bring to a boil. Add the corn, reduce the heat, and simmer gently until the vegetables are tender, about 25 minutes. Add the heavy cream and let it simmer for about 5 minutes more. Remove from the heat and let cool slightly.
   
   Place the soup in batches in a blender and blend until smooth. Return everything to the saucepan. Season with salt. Strain through a fine-mesh sieve into the saucepan and reheat if necessary. Serve with the suggested garnishes.
   
   Check out the recipe for this cream soup in chicken broth.