A responsible soup with an Eastern twist. So ready, easy to make and delicious in taste.
Ingredients
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2 tablespoons fresh coriander, finely chopped
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1 cup red curry paste (Conimex)
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pepper and salt
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1 tablespoon olive oil
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2 vegetable stock tablets
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4 tablespoons full-fat plain yogurt (at room temperature)
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1 onion, chopped
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400 grams winter carrots, peeled and sliced
Preparation
1. Heat the oil in a (soup) pan and fry the onion for 5 minutes over a medium heat.
2. Add the winter carrot and fry for 5 minutes.
3. Add the curry paste and fry for 1 minute.
4. Crumble the stock tablets over the pan and add 1 liter of warm water.
5. Bring the soup to the boil and cook the carrots for 10 minutes.
6. Remove the pan from the heat and puree the soup with the immersion blender.
7. Season the soup with salt and pepper and ladle into (warm) bowls.
8. Spoon a spoonful of full-fat yogurt into each bowl of soup and sprinkle with coriander.
Wine tip: Oracle Sauvignon Blanc, white, South Africa Dry.
Additional tip: Delicious with oven-fresh naan or baguette.
Number of persons
4
Duration
30
| Energy |
145 kcal |
|---|
