Potato and Carrot Soup

3.09
★★★
(106 votes)
Total Time Icon
Total time: 1 day 31 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 16 min
Rest Time Icon
Rest time: 1 day
Yield Icon
Enough for 4 people

🍓 Ingredients

2 tablespoons MAZOLA sprouting oil
500 grams Carrots
2 tablespoons KNORR Delikatess broth
  Salt and pepper
2 tablespoons Pumpkin seeds
1 bag PFANNI mashed potatoes (inner bag)
150 grams Creme fraiche or RAMA Cremefine for refining
1 teaspoon Curry powder
6 tablespoons Orange juice

🍽 Instructions

1. peel and dice carrots and sauté in hot germ oil. Add 1.5 l water, bring to a boil, add Delikatess broth and cook for about 10 minutes until carrots are soft. Puree the soup.

Roast pumpkin seeds in a pan without adding fat and set aside.

Stir in 2nd sachet contents of mashed potatoes and season with salt, pepper and curry, add orange juice to taste.

If desired, add a blob of crème fraîche or cremefine to the soup to taste.

Serve sprinkled with pumpkin seeds. Tip: Garnish with steamed carrot strips. Energy and nutrient content:

Per serving:

Energy (kcal): 243

Energy (kJ): 1012

Protein (g): 5

Carbohydrates (g): 24

Fat (g): 14


📊 Nutrition Facts

Nutritional values per serving:

Proteins
🤷
Carbs
🤷
Fats
🤷
kcal
🤷
kJ
🤷

📝 Recipe Overview


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