Pumpkin-carrot soup with naan

Name: pumpkin-carrot soup with naan
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 press orange cleaned up; 400 g chilled pumpkin pieces; 500 g deleted carrots; 1 liter vegetarian vegetable stock of tablet; 270 ml coconut milk; 1 el hot curry powder; 2 flatbread; 100 g Vegetable Chips

Soup of orange, pumpkin, carrots, coconut milk, curry powder served with naan bread and vegetable chips.

Ingredients

Kitchen Stuff

1 soup pan
1 blender

Directions

Grate the orange zest of ½ orange and squeeze out half of the fruit.
Put the orange zest and juice with the pumpkin, carrot, stock, coconut milk and curry powder in a (soup) pan and bring to high heat on high heat.
Leave to cook for 10 minutes on medium heat with the lid on the pan. Stir frequently.
In the meantime, prepare the flatbread according to the instructions on the packaging.
Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
Serve the soup with the chips and the flat bread.