Ingredients
- 20 g frischer Ingwer
- 1 rote Zwiebel
- 20 g Sesamöl
- 2 TL Curry
- 1 Msp. Cayenne-Pfeffer, gemahlen
- 600 g Süßkartoffeln
- 200 g Fenchelknollen
- 1000 g Wasser
- 2 geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
- ½ - 1 TL Salz
- ½ TL Pfeffer
- 2 EL Crème fraîche
- 1 TL Mangopulver
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