Carrot soup with sticks

Name: carrot soup with sticks
Total time: 30 min
Yield: 4
Ingredients: 2 slice puff pastry; 20 gram mature cheese grated; 2 tablespoon olive oil; 1 onion shredded; 1 teaspoon curry powder; 1 teaspoon ginger powder (djahé); 500 gram root peeled, into small cubes; 500 milliliters vegetable stock of tablet; 2 tablespoon creme fraiche

Also try this delicious carrot soup with ginger

Ingredients

2 slice puff pastry
20 gram mature cheese grated
2 tablespoon olive oil
1 onion shredded
1 teaspoon curry powder

1 teaspoon ginger powder (djahé)
500 gram root peeled, into small cubes
500 milliliters vegetable stock of tablet
2 tablespoon creme fraiche

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Let the puff pastry thaw and cut both slices in half.
Roll each piece of dough in the shape of a staff. Roll them through the grated cheese and place them on a baking tray with baking paper.
Fry the sticks in 10 minutes until done and brown. Let them cool.
Heat the oil in a soup pan and gently fry the onion with the spices in about 5 minutes.
Add the carrots and fry for a few more minutes. Pour in the stock and let the carrot cook for about 10 minutes.
Puree the soup and season to taste with salt and pepper. Serve the soup with a nice spiral of crème fraîche and a puff pastry staff.