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Carrot pumpkin soup with coriander oil
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Ingredients
Directions
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Preheat the oven to 220ºC.
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Peel the carrot and pumpkin and cut them both into pieces.
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Spread the carrot and pumpkin over a baking tray and drizzle with 2 tablespoons of olive oil and a pinch of salt.
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Roast the vegetables for about 30 minutes in the oven and allow to cool.
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Heat 1 tablespoon of olive oil in a soup pot with a thick bottom and fry the onion and redcurrypasta about 3 minutes.
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Add the roasted carrot and pumpkin and pour in the vegetable stock and coconut milk. Heat for about 10 minutes.
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Puree the coriander and 3 tablespoons of olive oil with a hand blender.
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Using a mold, make a star of coriander oil in each bowl of soup (see tip).
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Nutrition
370Calories
Sodium0% DV0g
Fat54% DV35g
Protein6% DV3g
Carbs3% DV9g
Fiber0% DV0g
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