Curried carrot and ginger soup

Curried carrot and ginger soup

4.7 202 rating

Prep. 10 min

Total 40 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 999.7 mg

Protein 6.1 g

Calories 1580 kJ / 376 kcal

Fat 28 g

Fibre 8.1 g

Saturated Fat 14.1 g

Carbohydrates 22.9 g

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Also featured in

Soups for all seasons 10 Recipes
Australia and New Zealand

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