Filter
Reset
Sort ByRelevance
GoodLordLetsEat
Carrot pumpkin soup with coriander oil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220ºC.
-
Peel the carrot and pumpkin and cut them both into pieces.
-
Spread the carrot and pumpkin over a baking tray and drizzle with 2 tablespoons of olive oil and a pinch of salt.
-
Roast the vegetables for about 30 minutes in the oven and allow to cool.
-
Heat 1 tablespoon of olive oil in a soup pot with a thick bottom and fry the onion and redcurrypasta about 3 minutes.
-
Add the roasted carrot and pumpkin and pour in the vegetable stock and coconut milk. Heat for about 10 minutes.
-
Puree the coriander and 3 tablespoons of olive oil with a hand blender.
-
Using a mold, make a star of coriander oil in each bowl of soup (see tip).
Blogs that might be interesting
-
30 minLunchmayonnaise, yogurt, fresh basil, sandwich, bacon, boiled egg, tomato, lettuce, Roast beef, yellow bell pepper, pepper, salt,club sandwich with basil mayonnaise from rené pluijm
-
85 minLunchWhite asparagus, salt, lime, garlic, fresh basil, Italian extra virgin olive oil, freshly ground pepper, arugula, Dutch shrimps,marinated asparagus with shrimps
-
20 minLunchChinese noodles, peanut oil, shallot, garlic, broth, pak choi, egg, celeriac, ham,noodle soup with bok choy, ham and omelet rolls
-
20 minLunchSpinach, fresh ginger, garlic, green pepper, Red pepper, butter, laurel leaf, cumin powder (djinten), onion, tomato, turmeric, garam masala, vegetable stock, cream, yogurt, fresh mint,indian spinach soup
Nutrition
370Calories
Sodium0% DV0g
Fat54% DV35g
Protein6% DV3g
Carbs3% DV9g
Fiber0% DV0g
Loved it