Filter
Reset
Sort ByRelevance
KATI ROSE
Carrot soup with curry
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
15 minMain dishfresh tarragon, butter, mushroom, corn chicken, ham, lean smoked bacon, onion, winter carrot, White wine, chicken bouillon, all-in-one,maize chicken from the oven -
30 minMain disheggplant, zucchini, traditional olive oil, garlic, large onion, coriander powder, cumin (djinten), salt, tomato cubes, canned chickpeas, chicken sausage, lamb chop,vegetable gravy with grilled meat -
60 minMain dishextra virgin olive oil, onions, puff pastry, granulated sugar, thyme, anchovy fillets, black olives without pit,French onion pizza -
35 minMain dishonion, winter carrot, vegetable oil, Indian curry sauce, sifted tomatoes in a pack, brown lentils in tin, flat bread garlic and coriander, creme fraiche, fresh coriander,carrot lentil soup
Nutrition
295Calories
Fat29% DV19g
Protein22% DV11g
Carbs5% DV16g
Loved it