Gorgonzola coconut milk carrot and pumpkin soup
Cooking time:
50 minutes
Active time:
20 minutes
Complexity:
Average
Coconut milk works well with the taste of baked orange vegetables and makes the soup creamy and tender. Be sure to add blue mold cheese as a finishing touch!
5
Recipe "Carrot and pumpkin soup with coconut milk with gorgonzola"
Ingredients for 4 servings
pumpkin
400 g
carrots
100 g
Creamy coconut drink (coconut milk)
200 ml
onions (small)
1 pc.
olive or coconut oil
1 tbsp. spoon
garlic
1 clove
blue cheese
40 g
salt
pepper
Step 1/3
Peel the carrots, cut the pumpkin across, without cutting off the peel. Cover with foil and bake in the oven at 180 ° C until soft (this will take 20-30 minutes). Peel off the soft pumpkin.
Step 2/3
Finely chop the onion and garlic, fry in olive or coconut oil. Add the baked vegetables, coconut milk and a litre of water, bring to the boil and cook for 5-10 minutes.
Step 3/3
Punch the soup with a blender until smooth, salt and pepper to taste. Pour the soup into plates, crumble the cheese on top and serve with a slice of bread dried in a toaster.
Ingredients for 4 servings
pumpkin
400 g
carrots
100 g
Creamy coconut drink (coconut milk)
200 ml
onions (small)
1 pc.
olive or coconut oil
1 tbsp. spoon
garlic
1 clove
blue cheese
40 g
salt
pepper
Nutritional value per 100 g
Calories
66 kcal
Proteins
1 g
Fats
5 g
Carbohydrates
4 g
Saturated fat
4 g
Dietary fiber
1 g
Added sugar
0 g
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