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Rain DeDogg
Curry soup with carrot and coriander
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).
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Ingredients
Directions
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In a frying pan onion in oil glassy fruit.
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Add three quarters of carrot julienne and 2 min.
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Stir tomato puree through vegetables and 30 sec.
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to catch up.
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Add curry sauce, crumbled vegetable stock tablet, orange juice and 500 ml of water.
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Bring to the boil and boil for 2 minutes.
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Kapucinians by making soup and heating through and through.
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Season the soup with pepper.
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Distribute soup over four plates.
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Place the cheese cubes and remaining carrot julienne in the middle of the soup.
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Sprinkle coriander over it..
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Nutrition
415Calories
Sodium9% DV225mg
Fat37% DV24g
Protein30% DV15g
Carbs12% DV36g
Fiber8% DV2g
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