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Evan Chambers
Creamy carrot soup with parsley oil
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Ingredients
Directions
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Additional requirements: blender, hand blender.
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Chop the onion.
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Grind the parsley very finely in a blender and mix in the olive oil.
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Cook the egg hard in eight minutes.
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Let it scare and peel it.
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Rub the egg over a bowl with a spoon through a sieve.
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This creates small pale yellow granules that resemble Mimosa.
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Peel the carrots with a peeler and cut into slices.
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Heat two tablespoons of olive oil in a soup pan and gently fry the onion.
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Put in the curry powder, carrot and oatmeal and fry gently for two minutes.
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Pour in the stock and cook the soup gently in ten to twelve minutes.
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Puree everything with the hand blender into a nice smooth, lightly bound soup.
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Stir in the cream.
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Add some salt and freshly ground pepper and warm for a short while.
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Dilute the soup with some stock.
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Spoon the carrot soup into deep plates and scoop some egg mimosa in the middle.
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Drip the parsley oil around it in the soup.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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