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Carrot soup with prunes

2 servings

60 minutes

Recipe from chef Evgeniy Nasyrov for the restaurant "Igrist".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
383.5
kcal
7g
grams
20.6g
grams
45.3g
grams
Ingredients
2servings
Carrot
300 
g
Onion
20 
g
Garlic
1 
clove
Ginger
10 
g
Prunes
50 
g
Coriander
1 
sprig
Water
800 
ml
Olive oil
2 
tbsp
Rye croutons
50 
g
Cooking steps
  • 1

    Cut the carrot into circles, the onion into large cubes, and chop the garlic and ginger finely.

    Required ingredients:
    1. Carrot300 g
    2. Onion20 g
    3. Garlic1 clove
    4. Ginger10 g
  • 2

    Fry the vegetables in oil in a pot until golden.

    Required ingredients:
    1. Olive oil2 tablespoons
  • 3

    Pour in water and bring to a boil, reduce heat and cook until the carrots are tender.

    Required ingredients:
    1. Water800 ml
  • 4

    Use an immersion blender to puree the soup and add salt.

    Required ingredients:
    1. Rye croutons50 g
  • 5

    Add diced prunes and finely chopped cilantro.

    Required ingredients:
    1. Prunes50 g
    2. Coriander1 sprig
  • 6

    Sprinkle the soup with rye croutons.

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