Zucchini and carrot soup puree with curry seasoning – a detailed recipe cooking. 
Time: one hour. 30 min. Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 thinly sliced carrots
- 4 sliced yellow zucchini
- 1 chopped sweet potato tuber
- 3 tbsp. l olive oil
- 5 chopped garlic cloves
- 1 chopped large onion
- 1 tbsp. l curry powder
- 0.5 tbsp. dry white wine, optional
- 6 tbsp. vegetable broth
- Cream 30% -50% fat, for decoration, optional
Recipes with similar ingredients: yellow zucchini, carrots, sweet potato (sweet potato), white wine, cream, curry
Recipe preparation:
- Heat the olive oil over medium heat in a heavy frying pan. Add the onions and garlic, mix so that everything is covered with oil. Add carrots and fry until vegetables begin to soften, about 3 minutes. Season with a little salt. Add sweet potatoes, pumpkin and fry for several minutes, stirring until it becomes soft. Salt to taste and add curry powder. Pour in wine if you cook with it. Give the wine evaporate, it will take about 30 seconds, then add vegetable bouillon. Bring to a boil, then turn off the fire and slowly boil, closing the lid, 1 hour.
- After an hour, try and add spices to taste. Take off fire. Grind the soup with a blender. Move back to pan over a slow fire, serve hot. If you have a naughty mood, sprinkle the soup on top with heavy cream. hot liquids with a blender first let them cool for about 5 minutes and then transfer to a blender, filling the bowl only half. Cover with one corner open. Cover with a towel to prevent splashing and beat the soup until smooth. This soup can be cooked in a different variations.
