Cut the onion and mince the garlic. Fry in a frying pan until the onion is soft.
2
Add the chicken fillet and cook until the chicken is almost cooked through. Meanwhile, cut the peppers and carrots into strips.
3
Add curry, and cook for about another minute. Then add the carrots and peppers in strips, tomato salsa and water and let the soup cook for about 20 minutes.
4
Add the creme fraiche at the end and serve with coriander.
5
If you want to make a delicious leftover dinner tomorrow, you should put away about half of the chicken soup.
