CARROT SOUP WITH CURRY: AN APPETIZING RECIPE


This article is also available in: Italian

SERVES 4

DIFFICULTY medium

PREPARATION TIME 20 minutes

COOKING TIME
Chicken stock: 1 hour
Carrot soup: 20 minutes

INGREDIENTS

• 500g large carrots
• 600g chicken stock (celery, carrot, onion, bay, chicken)
• 100g red onion
• 1 garlic clove
• 100g fresh ginger, grated
• Curry powder
• Cumin powder
• 100g goat milk
• Ground coriander
• Salt and pepper

METHOD

Wash, clean and cube vegetables. Place chicken and chopped vegetables into in a large, deep-bottomed pan. Add water and bring to the boil. Cook over medium heat for at least one hour. Strain the stock before using it.
Sauté washed and peeled carrots with sliced onion, pressed garlic, grated ginger, cumin and curry powder.
Once sautéed and well combined, pour on the stock and cook over medium heat for 20 minutes.
Tip into food processor and mix until smooth. Return to stove and add milk. Season with salt and pepper and stir carefully.
Before serving, garnish with coriander.

THANKS TO Luca Sbarbada

Previous A DAY IN BOLOGNA: ART, CULTURE AND GREAT FOOD
Next SOFT AND FLUFFY: PUMPKIN BREAD RECIPE

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *