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Carrot and curry soup
Add the parsley to the carrot and curry soup to bring a hint of colour to your table.
Ingredients for the carrot and curry soup
1 teaspoonful of powdered curry
400 g of carrots
2 spoonful of fresh lemon juice
extra virgin olive oil
salt and ground pepper
Heat the olive oil in a casserole over medium heat. Add the onion, powdered curry, salt and pepper. Cook and keep on stirring until the onion is golden brown.
Clean the carrots and cut them coarsely. Add three glasses of water or vegetable broth and the carrots and bring to a boil. Add water if necessary to completely cover the carrots.
Cook over medium heat for about 20 minutes. Blend all the ingredients in a mixer until you have a creamy. If the soup is too thick add water again. Add the lemon juice. Season the carrot and curry soup with parsley and serve warm.
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