61
EN
Carrot-orange cream soup
Servings: approx.
4
Preparation time: approx. 20 minutes
Ingredients
500 g carrots
2 TBSP oil
½ TSP sugar
1 TSP curry powder
500 ml vegetable stock
100 ml orange juice
100 ml coconut milk
50 g pumpkin seeds
Salt, pepper, cayenne pepper, ginger powder (to taste)
Preparation
1. Peel the carrots, cut them into pieces and put them in the mixing bowl. Insert the
measuring cup in the lid. Mince for approx. 1 minute at speed level 1 and then for
approx. 1 minute at speed level 5.
2. If necessary, push the ingredients down with a spatula.
3. Put the oil, sugar, curry powder in the mixing bowl and steam the carrots for 5 minutes
at speed level 1 and 120 °C. Do not insert the measuring cup!
4. Add the vegetable stock to the mixing bowl and sear for 8 minutes at level 1 and
120 °C.
5. Then purée for 6 minutes at speed level 5. For this, put the measuring cup in the lid.
6. Add the orange juice, coconut milk, cayenne pepper and ginger powder to the mixing
bowl and mix at speed level 4 for 10 seconds.
7. Roast the pumpkin seeds in a pan without fat and add to the soup.
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11.12.2015 12:49:14
11.12.2015 12:49:14
