Carrot soup

Carrot soup
Photo: Dmitry Bayrak / dbstudio
Carrot0.5 kilogramsPotatoes1 pieceBulb onions1 onionGarlic2 teethchicken brothtasteChillitasteSpices (a mixture of ground coriander, cumin, cumin, allspice, turmeric or other spices)tasteginger root5 centimetersLemon juicetasteVegetable oilfor roastingtaste
  • Servings:
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Coarsely chopped vegetables are lightly fried in a thick-walled pan. Pour broth flush with vegetables, close the lid, cook on low heat until soft.

Pepper and ginger chop into thin strips and fry quickly in a little oil. Sprinkle with spices, pour with lemon juice. We warm up for a couple of minutes, stirring. Remove from heat.

Add the mixture to the saucepan with vegetables and puree.

Before serving, sprinkle with strips of lemon zest, croutons, sesame or pumpkin seeds.

Calorie:155 kcal per serving.

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