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Carrot curry cream


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For 4 people:
700 g carrots
1 medium potato
2 onions
600 ml vegetable stock
1 teaspoon curry powder
200 ml vegetable cream
2 tablespoons corn oil


Peel the carrots and cut into chunks.
Chop the onion.
Cube peeled potato.
Heat the oil in a saucepan and heat onion, carrots and potatoes.
Pour in the broth and simmer for 15 minutes.
With an immersion blender cut the vegetables in cream and add the cream and curry powder.
Put on the stove for a few minutes.
Serve with toasted bread and chives.

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(Ricetta tratta dal giornalino News Esselunga)
Tempo 40' - Kcal 311

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Per omogenizzare, al posto della panna vegetale usate l'olio d'oliva extravergine, a fuoco spento, rimarrà' una crema molto più leggera e saporita, la panna x me copre il sapore di fondo . Ciao

- Ornella -

sono d'accordo con l'altra Ornella che coincidenza però io vivo in Spagna

- Ornella -

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