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Carrot curry cream

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

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

Instructions

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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Notes

(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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