| Type | Per person |
|---|---|
| Energy | 560 kcal |
| Fat | 25 gr |
| of which saturated | 4 gr |
| Carbohydrates | 55 gr |
| of which sugars | 20 gr |
| Fibres | 15 gr |
| Protein | 20 gr |
| Salt | 0 gr |
Carrot cream soup with nut crumbs
Soup
2 persons
20 - 30 min
With seasonal products
260gr vegetables p.p.
Ingredients
2 persons
| 1 onion |
| piece of ginger root (size of ½ inch) |
| 500g winter carrots |
| 2 tablespoons liquid margarine |
| 1 teaspoon cumin seeds |
| ½ vegetable stock cube with less salt |
| 1 press orange |
| 50g unsalted nuts |
| sumac or chilli flakes |
| 100ml semi-skimmed milk |
| pepper |
| 4 wholemeal slices of bread |
Preparation
The ginger gives this carrot cream soup an Asian flavour and the nuts make it nice and crunchy.
- Peel the onion and chop it small.
- Peel and grate the piece of ginger.
- Clean and slice the carrots.
- Heat the margarine and fry the onion, ginger and cumin seeds in it.
- Add the carrots with 400 ml of water and the piece of stock cube and cook for 10 minutes until tender.
- Scrub the orange clean and grate some of the zest. Squeeze the orange.
- Chop the nuts and mix in some sumac or chilli flakes.
- Puree the soup with a hand blender or in a food processor. Thin the soup with the milk.
- Flavour the soup with pepper, grated orange zest and the orange juice.
- At the table, spoon the nut crumbs onto the soup and serve with bread.
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Nutritional values
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