Plat
Power & Glow Roasted Carrot Immunity Soup
1 h 5Pour 4Nutri-Score A€€
A
1 h 5
1 h 5Power & Glow Roasted Carrot Immunity Soup
ce qu’il vous faut
Ingrédients
carrots (peeled and chopped)Fruits et légumes900 g
white onion (roughly chopped)Fruits et légumes1 morceau
garlic cloves (peeled)Fruits et légumes11 morceaux
olive oilÉpicerie15 ml
curry powderÉpices5 g
smoked paprikaÉpices3 g
saltÉpices5 g
cracked black pepperÉpices2 g
bone brothÉpicerie960 ml
soft silken tofu (drained)Produits frais400 g
fresh ginger (grated)Fruits et légumes15 g
lemon (juiced, half for the soup and half for serving)Fruits et légumes1 morceau- chili flakesÉpices2 g
parmesan (grated)Produits laitiers30 g
fresh basil (fresh leaves)Fruits et légumes10 g
seeds (toasted)Fruits à coque et graines20 g
par portion
Nutrition
216kcal
- Glucides
- 19 g
- Protéines
- 18 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Économe
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Étape 2
Prepare the vegetables
- Peel and chop the carrots.
- Roughly chop the white onion.
- Add the carrots, onion and garlic cloves to a baking tray.
- Étape 3
Season the vegetables
- Drizzle with olive oil.
- Season with curry powder, smoked paprika, a generous amount of salt and cracked pepper.
- Étape 4
Roast the vegetables
- Roast until tender and golden.
- Étape 5
Blend the soup
- Transfer the roasted vegetables to a blender or pot.
- Add the bone broth, silken tofu, grated ginger, lemon juice and chili flakes.
- Blend until creamy and smooth.
- Étape 6
Adjust the seasoning
- Adjust with salt, curry powder or lemon juice to taste.
- Étape 7
Serve
- Pour into bowls.
- Top with grated parmesan, fresh basil, a squeeze of lemon and toasted seeds.
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