Hazelnut & Curry Carrot Soup



  • 4 large carrots
  • 2 potatoes
  • 1 onion
  • 1 clove of garlic
  • 6 glasses of water
  • 1 teaspoon of curry
  • 15 g margarine
  • 1 teaspoon coarsely ground hazelnuts
  • 2 tablespoons of grated cheddar cheese
  • Salt


Peel and dice the carrots and potatoes. Peel and chop the onion and garlic. Put the carrot, potato, garlic and onion in the pot and add the water. Cover the pot and cook until the vegetables are tender.
Puree with a blender. Add margarine, curry and salt and cook for another 3-4 minutes. Divide into soup bowls and sprinkle with cheddar cheese and nuts. Serve hot.


 

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