Put sour cream, curry, lemon juice and egg yolk in a bowl and whisk. Set aside for the time being. Bring the broth to a boil, chop the carrot and apple and add to the broth.
Boil until the carrots are soft (about 15 min). Then puree everything.
After everything is small, add the sauce of sour cream and curry. Boil again a little, add pineapple and then boil again for 5 minutes and season to taste.
