Cumin and Ginger Creamy Carrot Soup

Informations supplémentaires

30 min. | 504 kcal | easy | Family, Vegetarian, Needs a blender, Even better the next day | Printable version

1. Setup Preheat the oven to 400°F. Cut the carrot, celery and leek into small pieces. Chop the cilantro.

2. Cook the vegetables Heat a drizzle of oil in a large saucepan over medium-high heat. Cook the celery, leek, carrot and spices for 3-4 minutes. Add salt and pepper. Add the flour and mix well.

3. Add the broth Add the broth cube and 2.5 ^2P | 3.5 ^3P cups of water. Bring to a boil then cook for 16-18 minutes over medium-low heat, until tender.

4. Cook the croutons Cut the bread into croutons. Place on a baking sheet. Add a drizzle of oil. Bake in the oven for 8-10 minutes until colored. It's possible to make croutons in sticks for children.

5. Blend the soup Remove the pot from the heat and use a hand blender or a blender to reduce everything to a homogeneous soup. Add the cream and maple syrup. Adjust salt and pepper to taste.

6. Plate your dish Garnish the soup with the cilantro, fried onions and hemp seeds and serve with the croutons. Bon appétit!

3unitCarrot(s)

1unitLeek(s)

1unitCelery

10gAll-Purpose Flour

1unitVegetable Broth Cube(s)

100mlCream 18%

9gSpice Mix (Cumin Powder,Turmeric Powder,Ginger Powder,)

20gFried Onions

15gHemp Seeds

0.5unitCilantro

1unitCiabatta Bread

40mlMaple Syrup

What you need pot, sheet pan, hand blender or blender

504 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 13g

20%

cholesterol 31mg

10%

fiber 8g

32%

protein 14g

saturated 6g

30%

sodium 1274mg

53%

sugar 28g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg