easy pumpkin-carrotsoup with red curry paste
- 500 g pumpkin roughly cut (and peeled if you use butternut)
- 500 g carrots peeled and cut into pieces
- 1 small onion diced
- 1 tsp. olive oil
- 1 tsp. red curry paste
- 1 liter of vegetable broth maybe a bit more
heat up the oil in a pot that can take 3 liters minimum
sautee the onions in the oil until light brown and add the curry paste.
Stirr in thouroughly and let roast for 1 minute
add the vegetables and let them roast for 1-2 minutes as well.
deglaze with the broth and bring to boil
turn heat to medium and cook until the vegetables are done, around 20 minutes.
puree with an immersion blender or in a blender and add salt and pepper to taste - not needed imo
serve with pumpkin seeds
Serving: 400g | Kalorien: 120kcal | Kohlenhydrate: 17g | Protein: 3g | Fett: 4g | Ballaststoffe: 2g | Zucker: 7g