Baked carrot and ginger soup of vegetables - Detailed recipes with photos.

Baked carrot puree and ginger soup – a detailed recipe cooking.

Add a jar of beans to the mashed vegetable soup, as is done in this recipe. It will make the soup more fiber and nutritious.

Nutrition value of one serving: (4 total) Calories 440, total fat 20 g., saturated fats g., proteins 14 g., carbohydrates 53 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: The photo dishes: Ryan Dausch Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

5 pieces. carrots chopped
400 gr. coconut milk
450 gr canned white beans, do not drain the liquid
1/2 gourd pumpkin (300-500 gr.), Remove the seeds and cut into small pieces
3 tbsp. chopped broccoli
3 tbsp. l olive oil
2 chives, chopped (white and green parts separately)
2 tbsp. l chopped peeled ginger
2 cloves of chopped garlic
2 slices of crisp bread

Recipes with similar ingredients: Acorn pumpkin, cabbage broccoli, carrots, white beans, ginger root, coconut milk

Recipe preparation:

Preheat the oven to 230 ° C. Heat 1 tbsp. l olive oil in a large wide pot or in a cauldron over moderately high heat. Add the white parts of the onion, ginger and garlic and cook, periodically stirring until they soften, about 2 minutes. Stir with carrots and salt and pepper well. Add coconut milk, beans with liquid and 3 tbsp. water. Cover and bring to a boil at high temperature. Remove the cover and cook, stirring occasionally, until the carrots become very tender, from 18 to 20 minutes
Combine pumpkin, broccoli and bread with the remaining 2 tbsp. l olive oil and 1/4 tsp. salt and pepper and put on a sheet for baking. Bake while stirring until vegetables are soft and fried, and the bread will be fried, about 15 minutes.
Mash soup using a dip blender (or mash in a stationary blender in batches); season with salt and pepper. Pour the mashed soup into bowls. Pour olive oil and decorate top with a mixture of vegetables and croutons and green onions. Serve with with bread.