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Curried Carrot Soup with Sweet Potato, Roasted Garlic & Tahini
Hoofdgerecht

Curried Carrot Soup with Sweet Potato, Roasted Garlic & Tahini

1 uVoor 5Nutri-Score B€€
van @alfiecooks8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

5 personen
  • carrots (roughly chopped into chunks)Groente en fruit4 stukken
  • sweet potato (roughly chopped into chunks)Groente en fruit1 stuk
  • onion (roughly chopped)Groente en fruit1 stuk
  • garlic bulbs (sliced in half)Groente en fruit2 stukken
  • curry powder (ground)Kruiden en specerijen15 ml
  • ground turmeric (ground)Kruiden en specerijen15 ml
  • ground ginger (ground)Kruiden en specerijen15 ml
  • ground cumin (ground)Kruiden en specerijen15 ml
  • ground coriander (ground)Kruiden en specerijen15 ml
  • vegetable stock (made with stock cubes and water)Voorraadkast1 liter
  • peanut butterVoorraadkast15 ml
  • soy sauceVoorraadkast15 ml
  • coconut milkVoorraadkast400 ml
  • lime (juiced)Groente en fruit1 stuk
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • sugar (optional)Voorraadkast5 g
  • tahini (for topping)Voorraadkast40 g
  • fresh parsley or coriander (chopped, for topping)Groente en fruit15 g
  • smoked paprika (for topping)Kruiden en specerijen2 g
  • pumpkin seeds (toasted, for topping)Noten en zaden30 g

per portie

Voedingswaarden

265kcal

Koolhydraten
26 g
Eiwitten
5 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Bakplaat
  • Steelpan
  • Blender
  • Soeplepel

stap voor stap

Bereiding

  1. Prepare the vegetables

    • Roughly chop the carrots and sweet potato into chunks and place them on a baking tray.
    • Roughly chop the onion and slice the garlic bulbs in half, then add them to the tray.
    Stap 1

  2. Season and roast

    • Season with salt, pepper, the curry powder, turmeric, ginger, cumin and coriander, plus a splash of olive oil.
    • Mix well, then roast at 200 °C fan until softened and caramelised.
    Stap 2

  3. Blend the soup

    • Pour the roasted vegetables into a saucepan with the vegetable stock, peanut butter and soy sauce.
    • Blend until smooth, then season to taste.
    Stap 3

  4. Add coconut milk and simmer

    • Add the coconut milk and simmer, seasoning with lime juice if you like.
    Stap 4

  5. Serve

    • Ladle the soup into bowls.
    • Top with tahini, fresh herbs, toasted seeds, a swirl of olive oil and a pinch of smoked paprika.
    • Serve with buttered toast.
    Stap 5
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