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@olddohaport: صباح الخير من #ميناء_الدوحة_القديم 🤍✨ Good morning from #olddohaport 🤍✨

Old Doha Port
Old Doha Port
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Monday 27 May 2024 08:31:04 GMT
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CURRIED CARROT SOUP 🥕 Welcome back to SOUP SEASON, the series where I show you how to make the BEST soups in town 🍂 For EPISODE 5, we’re making my CURRIED CARROT SOUP with sweet potato, roasted garlic + tahini on top 🍜 It’s SO creamy, soothing, warming + comforting, also would make for the PERFECT thanksgiving soup 🔥 The full written recipe can be found below 👇 and let me know what soup you want to see next in the comments down below INGREDIENTS (serves 4-6) 4 large carrots 1 sweet potato (or use squash / pumpkin + seeds) 1 onion 2 garlic bulbs 1tbsp each of: curry powder, ground turmeric, ginger, cumin + coriander 1l vegetable stock (2x stock cubes + 1l water) 1tbsp peanut butter 1tbsp soy sauce 400ml coconut milk 1 lime 2tbsp olive oil Salt, pepper + sugar (optional) TOPPINGS Tahini Fresh parsley / coriander Smoked paprika Toasted squash / pumpkin seeds METHOD 1. Roughly chop the carrots + sweet potato into chunks, then place on a baking tray. 2. Roughly chop the onion + slice the garlic bulbs in half, then add to tray. 3. Season with salt, pepper, the spices listed & a splash of olive oil. Mix well, then roast for 30-40 minutes at 200 fan, or until softened + caramelised. 4. Pour the roasted veggies into a saucepan with 1l of vegetable stock, the peanut butter + soy sauce, then blend untl smooth. Season to taste. 5. Add the coconut milk, then simmer for 5-10 minutes, seasoning with lime juice if you like. 6. Ladle the soup into bowls, top with tahini, fresh herbs, toasted seeds, a swirl of good quality olive oil + a pinch of paprika. 7. Serve with buttered toast + enjoy! #soup #souprecipe #soupseason #carrots #healthyrecipes #EasyRecipes
CURRIED CARROT SOUP 🥕 Welcome back to SOUP SEASON, the series where I show you how to make the BEST soups in town 🍂 For EPISODE 5, we’re making my CURRIED CARROT SOUP with sweet potato, roasted garlic + tahini on top 🍜 It’s SO creamy, soothing, warming + comforting, also would make for the PERFECT thanksgiving soup 🔥 The full written recipe can be found below 👇 and let me know what soup you want to see next in the comments down below INGREDIENTS (serves 4-6) 4 large carrots 1 sweet potato (or use squash / pumpkin + seeds) 1 onion 2 garlic bulbs 1tbsp each of: curry powder, ground turmeric, ginger, cumin + coriander 1l vegetable stock (2x stock cubes + 1l water) 1tbsp peanut butter 1tbsp soy sauce 400ml coconut milk 1 lime 2tbsp olive oil Salt, pepper + sugar (optional) TOPPINGS Tahini Fresh parsley / coriander Smoked paprika Toasted squash / pumpkin seeds METHOD 1. Roughly chop the carrots + sweet potato into chunks, then place on a baking tray. 2. Roughly chop the onion + slice the garlic bulbs in half, then add to tray. 3. Season with salt, pepper, the spices listed & a splash of olive oil. Mix well, then roast for 30-40 minutes at 200 fan, or until softened + caramelised. 4. Pour the roasted veggies into a saucepan with 1l of vegetable stock, the peanut butter + soy sauce, then blend untl smooth. Season to taste. 5. Add the coconut milk, then simmer for 5-10 minutes, seasoning with lime juice if you like. 6. Ladle the soup into bowls, top with tahini, fresh herbs, toasted seeds, a swirl of good quality olive oil + a pinch of paprika. 7. Serve with buttered toast + enjoy! #soup #souprecipe #soupseason #carrots #healthyrecipes #EasyRecipes

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