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Carrot pumpkin soup with coriander oil
 
 
4 ServingsPT20M20 min

Carrot pumpkin soup with coriander oil


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Directions

  1. Preheat the oven to 220ºC.
  2. Peel the carrot and pumpkin and cut them both into pieces.
  3. Spread the carrot and pumpkin over a baking tray and drizzle with 2 tablespoons of olive oil and a pinch of salt.
  4. Roast the vegetables for about 30 minutes in the oven and allow to cool.
  5. Heat 1 tablespoon of olive oil in a soup pot with a thick bottom and fry the onion and redcurrypasta about 3 minutes.
  6. Add the roasted carrot and pumpkin and pour in the vegetable stock and coconut milk. Heat for about 10 minutes.
  7. Puree the coriander and 3 tablespoons of olive oil with a hand blender.
  8. 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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