Squash, carrot and coconut milk soup

Informations supplémentaires

25 min. | 587 kcal | easy | Vegetarian, Needs a blender, Family | Printable version

1. Setup Preheat the oven to 400F. Dice the carrots. Chop the onion, garlic and ginger. Dissolve the stock cube into 2 cups of boiling water.

2. Make the soup Heat a drizzle of oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for 2 minutes. Add the squash, carrot, curry powder, coconut milk and vegetable stock . Simmer for 15-20 minutes. Remove from the heat and puree until smooth using a blender or a hand mixer. Keep warm.

3. Make the bread sticks Meanwhile, roll the pizza dough. Cover with pesto. Cut into longs strips and twist. Place onto a baking tray covered with baking paper and cook the in oven for 10 minutes.

4. Plate your dish Serve the soup with the bread sticks. Bon appetit!

500gButternut Squash

2unitCarrot(s)

0.5unitYellow Onion(s)

1unitGinger

1unitGarlic Clove(s)

0.5unitVegetable Broth Cube(s)

2.5gCurry Powder

200mlCoconut Milk

1unitPizza Dough

57gSun-Dried Tomato Pesto

What you need pot, blender or hand mixer, baking tray, baking paper

587 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 48g

16%

fat 40g

62%

cholesterol 3mg

fiber 6g

24%

protein 12g

saturated 19g

95%

sodium 711mg

30%

sugar 10g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg