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Squash, carrot and coconut milk soup

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Squash, carrot and coconut milk soup

with sun dried tomatoes bread sticks

Informations supplémentaires
25 min. | 587 kcal | easy | Needs a blender, Family, Vegetarian | Printable version
1. Setup Preheat the oven to 400F. Dice the carrots. Chop the onion, garlic and ginger. Dissolve the stock cube into 2 cups of boiling water.
2. Make the soup Heat a drizzle of oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for 2 minutes. Add the squash, carrot, curry powder, coconut milk and vegetable stock . Simmer for 15-20 minutes. Remove from the heat and puree until smooth using a blender or a hand mixer. Keep warm.
3. Make the bread sticks Meanwhile, roll the pizza dough. Cover with pesto. Cut into longs strips and twist. Place onto a baking tray covered with baking paper and cook the in oven for 10 minutes.
4. Plate your dish Serve the soup with the bread sticks. Bon appetit!
500gButternut Squash
2unitCarrot(s)
0.5unitYellow Onion(s)
1unitGinger
1unitGarlic Clove(s)
0.5unitVegetable Broth Cube(s)
2.5gCurry Powder
200mlCoconut Milk
1unitPizza Dough
57gSun-Dried Tomato Pesto
What you need pot, blender or hand mixer, baking tray, baking paper
587 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 48g
16%
fat 40g
62%
cholesterol 3mg
1%
fiber 6g
24%
protein 12g
saturated 19g
95%
sodium 711mg
30%
sugar 10g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg