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Oriental Carrot Soup With Grilled Chicken
Carrot soup with grilled chicken, coconut milk and shoarma breads.
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Ingredients
Directions
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Cut the carrots into slices. Put the coconut milk with the bouillon tablets, the water and the carrot in a soup pan and bring to the boil. Cook 10 min.
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Cut the chicken fillet into strips and scoop in a deep plate with the oil, cumin, pepper and salt.
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Heat a grill pan and roast the chicken in 5 min. Golden brown and done. Times regularly.
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Remove the pan from the heat and puree the soup with the hand blender. Heat the soup for 10 minutes on low heat.
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Meanwhile, toast the shawarma rolls according to the instructions on the package.
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Cut the bread into dots and keep warm in a clean tea towel. Season the soup with the mint, pepper and salt.
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Divide the soup over bowls and scoop the chicken. Give the warm bread tips and any wedges of lime or lemon for a fresh accent.
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Nutrition
400Calories
Sodium0% DV4mg
Fat11% DV7g
Protein52% DV26g
Carbs18% DV55g
Fiber12% DV3g
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