Curried carrot and ginger soup

Curried carrot and ginger soup

4.7 202 valutazione

Prep. 10min

Totale 40min

6 portions

Ingredienti

brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
piece fresh ginger peeled and sliced
5 cm
butter
60 g
curry powder plus extra ¼ teaspoon for chickpeas
1 - 2 tsp
carrots cut into pieces
4
Granny Smith apples peeled, cored and cut into pieces
1 - 2
water
500 g
Meat stock paste (see Tips)
1 tbsp
tomato paste
2 tbsp
dried bay leaves
2
canned chickpeas rinsed and well drained (approx. 250 g after draining)
400 g
ground black pepper plus extra to taste
2 pinches
sea salt to taste
¼ tsp
olive oil to taste
1 tbsp
pouring (whipping) cream
250 g

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 999.7 mg

Proteine 6.1 g

Calorie 1580 kJ / 376 kcal

Grassi 28 g

Fibre 8.1 g

Grassi saturi 14.1 g

Carboidrati 22.9 g

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Presente anche in

Soups for all seasons 10 ricette
Australia e Nuova Zelanda

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