L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Chinese Fried RiceChinese cuisine

Paella dish

AvgolemonoGreek cuisine

Paella dish

Greek bean soup fasoladaGreek cuisine

Paella dish

Pork KnuckleCzech cuisine

Paella dish

Goan Vindaloo CurryIndian cuisine

Paella dish

Petersburg donutsRussian cuisine

Paella dish

Moussaka with lambGreek cuisine

Paella dish

BigosPolish cuisine

Paella dish

Spaghetti AmatricianaItalian cuisine

Paella dish

Cranberry MorsRussian cuisine

Carrot and ginger puree soup

3 servings

45 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

113

kcal

2.2g

grams

7g

grams

12.4g

grams

Ingredients

3servings

Carrot

250

g

Pumpkin

170

g

Onion

30

g

Celery stalk

30

g

Olive oil

1

tbsp

Sea salt

0.5

tsp

Ginger

20

g

Water

400

ml

Green

to taste

Cooking steps

1
Chop all ingredients in a blender for 2-3 minutes.
Required ingredients:
1. Carrot: 250 g
2. Pumpkin: 170 g
3. Onion: 30 g
4. Celery stalk: 30 g
5. Ginger: 20 g
6. Water: 400 ml

2
The soup should be slightly warm or at room temperature.

3
Add some olive oil and fresh chopped herbs before serving.
Required ingredients:
1. Olive oil: 1 tablespoon
2. Green: to taste

Similar recipes