Filter
Reset
Sort ByRelevance
Tom and Erin
Pumpkin-carrot soup with naan
Soup of orange, pumpkin, carrots, coconut milk, curry powder served with naan bread and vegetable chips.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
40 minMain dishtomato cubes in tomato juice, beef broth (from tablet), green bean, pumpkin with zest, dried thyme, mild paprika, steak strips, garlic (finely chopped), onion, olive oil,fast goulash with pumpkin -
15 minMain dishpeanut oil, Thai red curry powder (Original spices by Jonnie Boer), Thai stir-fry mix, coconut milk, fresh pangasius flakes, cucumber, lime, salted peanuts, sweet chilli sauce, 1 minute basmati rice,vegetable curry with fish -
40 minMain dishfrozen leaf spinach cut into part cubes, onion, traditional olive oil, minced beef, burrito seasoning mix, water, ground spicy cheese, tomato, sour cream,spinach burritos -
100 minMain dishsticking potato, lemon, unsalted butter, frozen garden peas, onion, winter carrot, traditional olive oil, semi-skimmed milk, frozen white fish fillets, frozen wild salmon, wheat flour, fresh spinach, Gouda cheese, English mustard, deep-frozen cooked and peeled shrimps,blissful fish pie with peas
Nutrition
490Calories
Sodium0% DV1.590mg
Fat37% DV24g
Protein22% DV11g
Carbs18% DV55g
Fiber36% DV9g
Loved it