Carrot and ginger puree soup
3 servings
45 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories113kcal
Proteins2.2grams
Fats7grams
Carbohydrates12.4grams
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
Fresh herbs
to taste
1
Chop all ingredients in a blender for 2-3 minutes.
- Carrot: 250 g
- Pumpkin: 170 g
- Onion: 30 g
- Celery stalk: 30 g
- Ginger: 20 g
- 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.
- Olive oil: 1 tablespoon
- Fresh herbs: to taste
