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KATI ROSE
Carrot soup with curry
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Ingredients
Directions
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Heat 3 tablespoons of neutral oil in a soup pot and stir-fry the stew vegetables 2-3 minutes. Put in the curry powder and fry for a while until it smells nice.
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Stir in the white beans with liquid. Add 1 liter of water with some salt. Bring the soup to the boil while stirring and let it simmer for 20-25 minutes until it becomes a light-tight soup. Puree the soup with a hand blender and if necessary add some water if the soup is too thick. Season with salt and freshly ground pepper.
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Finely chop the parsley. Stir this through the soup and warm it for a while. Serve the soup with the grated cheese in it. Tasty with wholemeal bread.
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Nutrition
295Calories
Fat29% DV19g
Protein22% DV11g
Carbs5% DV16g
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