Curried Carrot And Ginger Soup

Name: Curried Carrot And Ginger Soup
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 6 portions
Ingredients: 1 onion; 2 garlic cloves; 5 cm fresh root ginger; 60 g butter; 1 - 2 tsp curry powder; 4 carrots; 1 - 2 Granny Smith apples; 500 g water; 1 Tbsp meat stock paste; 2 Tbsp tomato paste; 2 dried bay leaves; 400 g tinned chickpeas; 2 pinches ground black pepper; ¼ tsp fine sea salt; 1 Tbsp olive oil; ¼ tsp curry powder; 250 g whipping cream

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Dificultad fácil

Tiempo de preparación 10min

Tiempo total 50min

Raciones 6 portions

Ingredientes

1 onion, halved
2 garlic cloves
5 cm fresh root ginger, peeled, cut in round slices (2 mm)
60 g butter, diced
1 - 2 tsp curry powder, to taste
4 carrots, cut in pieces (3 cm)
1 - 2 Granny Smith apples, peeled, cored and cut in pieces (2 cm)
500 g water
1 Tbsp meat stock paste (see tips)
o bien 1 Tbsp vegetable stock paste (see tips)
2 Tbsp tomato paste
2 dried bay leaves
400 g tinned chickpeas, rinsed and well drained (weight is pre-draining)
2 pinches ground black pepper, plus extra to garnish
¼ tsp fine sea salt
1 Tbsp olive oil
¼ tsp curry powder
250 g whipping cream

Inf. nutricional: por 1 portion
Calorías: 1580 kJ / 376 kcal
Proteína: 6.9 g
Carbohidratos: 22 g
Grasa: 28 g
Fibra: 7.5 g