Carrot soup with curry
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.
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