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
-
15 minLunchshawarma sandwiches, vegetarian burgers, green pesto, olive oil, garlic, Greek yoghurt, mayonnaise, rucola lettuce,vegetarian burger in shoarma bread
-
5 minLunchwhole wheat casino, margarine, 30 cheese, cucumber, medium sized egg, blue grape, sweet vegetables colored carrot, sweet green pepper mix,sandwich cubes with sweet vegetables
-
40 minLunchbalsamic vinegar, potato starch or cornstarch, romatomatics, shallots, garlic, extra virgin olive oil, dried tomatoes in oil, freshly ground pepper, white-casino bread, green pesto, Mozzarella, jambon dArdennes, soft cream butter, Dutch shrimps, Cherry tomatoes, chives,shrimp tartare with tomato salsa and mozzarellatosti
-
15 minLunchchicken breast, chicken bouillon, yoghurt mayonnaise, mayonnaise, curry powder, parsley, shallot, Whole grain bread, arugula,home made chicken curry salad
Nutrition
370Calories
Sodium0% DV0g
Fat54% DV35g
Protein6% DV3g
Carbs3% DV9g
Fiber0% DV0g
Loved it