Curry paste carrot paste – a detailed recipe cooking. 
Time: 25 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr young carrots
- 1 tbsp. l olive oil
- 2 tbsp. l (30 gr.) Butter
- 1 medium onion, chopped
- 6 tbsp. finished chicken stock
- 1 tbsp. l curry paste or 1.5 tbsp. l curry powder
- 0.25 – 0.5 tsp ground cayenne pepper
- Coarse salt
- 1 tbsp. sour cream
- 6 fresh garlic feathers, cut into 3 cm pieces.
Recipes with similar ingredients: carrots, curry paste, sour cream
Recipe preparation:
- Heat a medium-sized pan over medium-high heat. Add olive oil, butter, onions and carrots, fry for 5 minutes. Add 4 tbsp. chicken stock, curry, cayenne pepper and about 1 tsp. salt. Bring to a boil cover and cook until the carrots are completely soft, about 15 minutes. Place the pan for convenience on hot stand next to the food processor. Grind the soup into 2 or 3 doses in a food processor to a homogeneous mass. Transfer chopped soup into a large bowl to free harvester for the next serving of soup. When done, shift the soup back to the soup pot and put on low heat. If the soup too thick, add the remaining broth, up to 2 tbsp. to get the desired consistency. Add spices to taste. Spill soup over deep soup plates and garnish with sour cream, and greens. Exit: 1.5 tbsp.
