Créé avec l’IA
Chili Cucumber and Carrot Soup
30 min 76 kcal par portion Moyen
Ingrédients
4 Portions
- cucumbers2 cups
- carrots2 cups
- chili1 tablespoon
- vegetable broth4 cups
- olive oil1 tablespoon
- ginger1 teaspoon
- salt1 teaspoon
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the minced ginger and chopped chili to the pot, and sauté for about 1 minute until fragrant.
- 3
Add the sliced cucumbers and carrots to the pot, and stir well to combine with the ginger and chili.
- 4
Pour in the vegetable broth and bring the mixture to a boil.
- 5
Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the carrots are tender.
- 6
Season the soup with salt, adjusting to taste.
- 7
Remove the pot from heat and let it cool slightly.
- 8
Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and blend until smooth.
- 9
Serve the soup warm, garnished with additional chili or herbs if desired.
