Marrokkansk carrot soup

Ingredients for Marrokkansk carrot soup

Instructions for Marrokkansk carrot soup

To prepare the Marrokkansk carrot soup recipe, please follow these instructions:

Fjerkræmixen rinse, drips of, brought to the boil with 1 1/4 l water and oil and boil gently in 45 minutes without the lid. The carrots peeled, washed and cut into cubes. Leek is cleaned, rinsed and cut into rings. After 20 minutes of cooking time accepted the carrots and Leek broth and boil until tender. The tomatoes must be scalded, skinned, cut into pieces and boiled in the soup with the last 5 minutes. Fjerkræmixen is taken up by the broth with a slotted spoon. The broth cooled slightly and are blended in a blender. The soup is poured back into the Pan and warmed up. Tomato pureen touched off with maizenamel and a little water and mix in the soup together with spices and lemon juice. The soup is cooked up and keep warm. Fjerkræmixen freed from fur and legs and warmed with soup in a moment.

Tips:
1 serving: ca. 1100 KJ/260 kcal-31 g protein 8 g fat-16 g carbohydrate. Preparation: 11/4 time