Creado con IA
Curried Pumpkin and Carrot Soup
40 min 127 kcal por ración Fácil
Ingredientes
4 Raciones
- pumpkin600 g
- carrots400 g
- onion1 medium
- garlic2 cloves
- curry powder1 tablespoon
- olive oil1 tablespoon
- vegetable broth1 liter
- saltto taste
- pepperto taste
Preparación
- 1
Peel and chop the pumpkin and carrots into small cubes.
- 2
Finely chop the onion and garlic.
- 3
In a large pot, heat the olive oil over medium heat.
- 4
Add the onion and garlic to the pot and sauté until the onion is translucent.
- 5
Stir in the curry powder and cook for another minute until fragrant.
- 6
Add the chopped pumpkin and carrots to the pot and stir to coat with the curry mixture.
- 7
Pour in the vegetable broth and bring to a boil.
- 8
Reduce the heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
- 9
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
