Creamy carrot soup with ginger and turmeric

Wykonanie

16 May 2015, 0 komentarzy
I love soups . Basically all kinds of soups: asian, traditional, creamed, with chicken, cillatro, seriously all kinds of soup. Still, I was never a big fan of carrot soup . But I must tell you carrot soup with ginger and turmeric is a completely different story! Delicious combination of carrot and spices served with roasted chickpeas and natural yogurt is just a paradise for me :)
Recipe for Creamy carrot soup with ginger and turmeric below.
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Creamy carrot soup with ginger and turmeric
Prep time 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6
Serving Size: 375 g
Calories per serving: 108 kcal
Fat per serving: 3 , 33 , 3 g
Ingredients
Carrot soup
1 kg carrots
1 l chicken or vegetable stock
1 clove garlic
2 slices ginger
1 teaspoon sweet red pepper
1/2 teaspoon turmeric
salt, pepper
natural yogurt
Roasted chickpeas
1 can chickpeas
1 teaspoon sweet red pepper
salt, pepper
1 tablespoon rice oil
Instructions
Carrot soup
Wash, drain, peel and cut the carrots into pieces.
In a big pot mix carrots and vegetable or chicken stock. Bring to boil and simmer for around 20-30 minutes until carrots are tender.
Cream the soup in the food processor or blender and add garlic and ginger.
Season with salt, pepper, sweet red pepper and turmeric. Simmer for another 15 minutes.
Serve with roasted chickpeas and little bit of natural yogurt.
Roasted chickpeas
Wash and drain canned chickpeas.
Place chickpeas in a bowl, add sweet red pepper, salt, pepper and rice oil. Mix until covered in spices.
Spread the chickpeas on a baking sheet and bake in 200 C for around 15-20 minutes, stirring once.
3 . 1
http://missberry.pl/creamy-carrot-soup-with-ginger-and-turmeric/
Recipe from www.missberry.pl
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