Curried carrot and ginger soup
TM6 TM5 TM31

Curried carrot and ginger soup

4.8 (84 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1580 kJ / 376 kcal
Protein
6.1 g
Carbohydrates
22.9 g
Fat
28 g
Saturated Fat
14.1 g
Fibre
8.1 g
Sodium
999.7 mg

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