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
-
25 minLuncholive oil, onion, garlic, potato, cumin powder (djinten), coriander, vegetable stock, frozen pea, lemon, Red pepper, whipped cream,quick chunks with coriander and chili cream
-
35 minLunchonion, unsalted butter, dry white wine, tap water, garden herbal bouillon, fresh baguette, gruyere, fresh parsley,onion soup with gruyere toast
-
25 minLuncholive oil, chorizo, sage, dried sage, onion, root, vegetable stock, creme fraiche,carrot soup with chorizo and sage
-
10 minLunchroll off bread, can of tuna on olive oil, yellow bell pepper, mayonnaise, oregano, small zucchini, hand of rocket, capers,cheese corn roll with tuna and zucchini
Nutrition
370Calories
Sodium0% DV0g
Fat54% DV35g
Protein6% DV3g
Carbs3% DV9g
Fiber0% DV0g
Loved it