Curry soup with carrot and coriander

Name: curry soup with carrot and coriander
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 onion cut; 2 el sunflower oil; 1 bag carrot julienne 150 g; 1 el tomato paste tin a 70 g; 1 pot Indian curry sauce 520 g; 1 vegetable stock; 100 ml orange juice; 1 look Capuchin (800 g), drained; 50 g white cheese cubes; 1 tray fresh coriander (15 g), finely chopped

A tasty recipe. The vegetarian main course contains the following ingredients: onion (sliced), sunflower oil, carrot julienne (150 g), tomato paste (tin a 70 g), Indian curry sauce (520 g), vegetable stock tablet, orange juice, capuchin (800 g), drained) , white cheese cubes, fresh coriander ((15 g) and finely chopped).

Ingredients

Directions

In a frying pan onion in oil glassy fruit.
Add three quarters of carrot julienne and 2 min.
Stir tomato puree through vegetables and 30 sec.
to catch up.
Add curry sauce, crumbled vegetable stock tablet, orange juice and 500 ml of water.
Bring to the boil and boil for 2 minutes.
Kapucinians by making soup and heating through and through.
Season the soup with pepper.
Distribute soup over four plates.
Place the cheese cubes and remaining carrot julienne in the middle of the soup.
Sprinkle coriander over it..