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Carrot Soup with Ginger and Curry

Vegetarian Vegan Soup Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 442 kcal / serving

Instructions

  • 1.   Peel and slice the carrots. Cut the onion and sauté it in a pot with a little minced fresh garlic and olive oil.
  • 2.   Add the carrots and enough water to cover them, then simmer covered until the carrots are tender.
  • 3.   Cook the udon noodles in a separate pot along with the fenugreek.
  • 4.   At the end of the carrot cooking time, add soy sauce, a little ginger, curry, and turmeric, then blend everything together. Taste and adjust the seasoning if necessary.
  • 5.   Place the soup in a bowl with the udon noodles and fenugreek.
  • 6.   Sprinkle with raisins and chopped parsley.

Ingredients for servings

  • 250 g of carrot
  • 1 small onion
  • 1 garlic clove
  • 1 fresh parsley
  • 75 g of udon noodle
  • 23 g of fenugreek
  • 10 raisins
  • 1 teaspoon of soy sauce
  • 1 teaspoon of olive oil
  • 1 turmeric powder
  • 1 curry powder
  • 1 fresh ginger

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    442 kcal
    22 %
  • Fat
    6,77 g
    10 %
  • of which saturated
    1,15 g
    6 %
  • Carbohydrates
    75,08 g
    29 %
  • of which sugar
    20,49 g
    23 %
  • Protein
    12,03 g
    24 %
  • Fibers
    11,58 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.