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Curried carrot and ginger soup

Curried carrot and ginger soup
4.7 211 ratings
Prep. 10min
Total 40min
6 portions
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Ingredients

  • brown onion (approx. 150 g), cut into halves
    1
  • garlic cloves
    2
  • piece fresh ginger peeled and sliced
    5 cm
  • butter
    60 g
  • curry powder plus extra ¼ teaspoon for chickpeas
    1 - 2 tsp
  • carrots cut into pieces
    4
  • Granny Smith apples peeled, cored and cut into pieces
    1 - 2
  • water
    500 g
  • Meat stock paste (see Tips)
    1 tbsp
  • tomato paste
    2 tbsp
  • dried bay leaves
    2
  • canned chickpeas rinsed and well drained (approx. 250 g after draining)
    400 g
  • ground black pepper plus extra to taste
    2 pinches
  • sea salt to taste
    ¼ tsp
  • olive oil to taste
    1 tbsp
  • pouring (whipping) cream
    250 g

Difficulty

easy

Nutrition per 1 portion

Sodium 999.7 mg
Protein 6.1 g
Calories 1580 kJ / 376 kcal
Fat 28 g
Fibre 8.1 g
Saturated Fat 14.1 g
Carbohydrates 22.9 g

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