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Tom and Erin
Pumpkin-carrot soup with naan
Soup of orange, pumpkin, carrots, coconut milk, curry powder served with naan bread and vegetable chips.
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Ingredients
Directions
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Grate the orange zest of ½ orange and squeeze out half of the fruit.
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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.
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Leave to cook for 10 minutes on medium heat with the lid on the pan. Stir frequently.
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In the meantime, prepare the flatbread according to the instructions on the packaging.
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Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
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Serve the soup with the chips and the flat bread.
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Nutrition
490Calories
Sodium0% DV1.590mg
Fat37% DV24g
Protein22% DV11g
Carbs18% DV55g
Fiber36% DV9g
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