Time calculated for this dish: 40 minutes
Number of servings in this recipe: 4
500 g carrots
2 cm fresh ginger
2 garlic cloves
1 tablespoon olive oil for frying
1 tbsp curry
1 tablespoon coriander seeds
7 l dl vegetable broth
salt and freshly ground pepper
juice of 1 orange
100 g Greek yogurt
1 handful of fresh coriander
This is what you do
- Peel and grate carrots, ginger and onions. Chop the garlic. Heat oil
in a saucepan and fry the vegetables. Then add curry and coriander seeds. Bake for 2-3 minutes. Add broth, and cook the soup for approx. 20 minutes.
- Pour everything into a food processor, and blend the soup until it is smooth and smooth. Strain the soup through a coarse strainer and pour it back into the pan. Season with salt, pepper, orange juice and lemon juice.
- Side dishes: Serve the soup hot with a good tablespoon of Greek yogurt and
fresh coriander leaves on top. Eat with bread.
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