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Stephanie P
Carrot soup with sticks
Also try this delicious carrot soup with ginger
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Ingredients
Directions
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Preheat the oven to 200 ° C. Let the puff pastry thaw and cut both slices in half.
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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.
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Fry the sticks in 10 minutes until done and brown. Let them cool.
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Heat the oil in a soup pan and gently fry the onion with the spices in about 5 minutes.
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Add the carrots and fry for a few more minutes. Pour in the stock and let the carrot cook for about 10 minutes.
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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.
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Nutrition
230Calories
Sodium0% DV0g
Fat23% DV15g
Protein8% DV4g
Carbs6% DV17g
Fiber0% DV0g
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