Oriental Carrot Soup With Grilled Chicken

Name: Oriental Carrot Soup With Grilled Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g deleted carrots; 400 ml coconut milk; 2 chicken broth tablet; 750 ml tap water; 300 g chicken breast; 1 el traditional olive oil; 1 tl ground cumin; 8 dishwashing bun; 1 tl dried fresh mint

Carrot soup with grilled chicken, coconut milk and shoarma breads.

Ingredients

Kitchen Stuff

1 blender

Directions

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.
Cut the chicken fillet into strips and scoop in a deep plate with the oil, cumin, pepper and salt.
Heat a grill pan and roast the chicken in 5 min. Golden brown and done. Times regularly.
Remove the pan from the heat and puree the soup with the hand blender. Heat the soup for 10 minutes on low heat.
Meanwhile, toast the shawarma rolls according to the instructions on the package.
Cut the bread into dots and keep warm in a clean tea towel. Season the soup with the mint, pepper and salt.
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.