Carrot and creamy pineapple curry soup has a very interesting taste. It will appeal to all lovers of healthy and original soups.
It is necessary
- - carrots - 500 grams;
- - cream of 33% fat content - 200 milliliters;
- - walnut - 100 grams;
- - butter - 100 grams;
- - two onions;
- - vegetable broth or water - 1 liter;
- - pineapples in their own juice - 1 can;
- - coriander, curry powder, lemon juice, hot pepper, salt, parsley - to taste.
Instructions
Step 1
Rinse carrots, peel, cut into small slices. Put butter in a saucepan, melt. Add carrots, chopped onions, coriander, hot peppers, curry, salt. Simmer over medium heat for fifteen minutes, stirring occasionally.
Step 2
Add broth, bring to a boil, reduce heat, cover, continue cooking until carrots are tender.
Step 3
Drain the juice from the pineapples, chop the pineapples. Add cream to the finished carrot. Then add lemon juice and pineapple, beat blenders to make a puree. Chop the nuts with a knife.
Step 4
Pour the resulting creamy carrot soup into bowls, sprinkle with nuts and chopped herbs. Bon Appetit!
