400 grams potatoes
2 tablespoons Carbonell Olive Oil
1 tablespoon curry powder
150-200 grams sliced kale
1 liter vegetable broth
4 tablespoons sour cream
Peel and chop the shallots. Peel the potatoes and cut into pieces. Heat the olive oil in a soup pan and fry the shallots in it until glassy.
Add the curry powder and fry for a while. Add the potatoes, kale and broth and cook the soup for 15-20 minutes until done. Purée the soup with a hand blender.
Serve with a spoonful of sour cream and freshly-ground pepper.