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Curry-Apfel-Selleriesuppe (Kapha-Suppe)
2026 June 12
This curried apple and celeriac soup is just the thing during the Kapha season. Tart apples and ginger give it a subtly sour, spicy and piquant note. We recommend enjoying this creamy soup as a lunchtime meal, especially for Kapha types, and as a warming dish during the Kapha season.
Ingredients for 4 people
- 2 tart apples
- 2 cm fresh ginger
- 1 tsp turmeric
- ½ tsp black pepper
- 1 tsp raw cane sugar
- 2 tbsp crème fraîche
Preparation
Peel the celeriac and apples and cut them into 1 cm cubes. Grate the ginger. Gently heat the ghee in a saucepan. Slowly fry the vegetables, apples, spices and sugar until they release a delicate aroma. Pour in the vegetable stock, bring to the boil and simmer gently with the lid on for 20 minutes.
Then blend the soup until smooth. Whisk the crème fraîche into the soup. Season with salt and pepper.
If you would like to enjoy the soup in the evening, you can use coconut milk instead of crème fraîche.
