John Myers
Contents
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Ingredients
For the vegetable broth:
- 4 Pc. Carrots
- 1 pole Leek
- 1 Pc. Green peppers
- 1 Pc. Red Onion
- 1,5 l Water
- 5 tsp Salt
- 2 tsp Oil
For the soup:
- 1 kg Carrots
- 150 g Sweet potato
- 100 g Ginger
- 2 Pc. Red Onion
- 1 Can Coconut milk
- 50 g Butter
- 600 ml Vegetable broth
- 800 ml Water
- 4 tbsp Sugar
- Parsley
- Salt
- Pepper
- Paprika
- Curry
For the baguette:
- 400 g Flour
- 4 tbsp Tomato paste
- 3 tbsp Tomatoes dried in oil
- 250 ml Lukewarm water
- 1 tbsp Olive oil
- 1 packet Dry yeast
- Chilli flakes
- Paprika
Instructions
The vegetable broth:
- First put the oil in a saucepan. Then wash the leeks and peppers. Cut the onion into small pieces and sauté in a saucepan.
- Peel and cut the carrots, cut the bell pepper and leek. Put everything in the pot and sauté briefly. Then pour water over it.
- Cook everything for about 2 hours and add salt. Then pour off the broth through a sieve.
The soup:
- Put the butter in a saucepan. Peel the ginger and onions, finely dice and then puree. Then peel and cut the carrots.
- Put everything in the saucepan and sweat, then glaze with the sugar. Peel, cut, wash the potatoes and then put them in the pot.
- Deglaze everything with the vegetable stock and water. Let the soup simmer for about 1 hour, then add the coconut milk and puree everything.
- Wash the parsley, cut into small pieces and add. Season the soup with salt, pepper, paprika and curry.
The baguette:
- Put flour, lukewarm water, tomato paste, olive oil, dried yeast, chilli flakes and paprika in a bowl. Chop the sun-dried tomatoes and add them to the bowl.
- Mix everything and let stand for about 30 minutes. Then knead everything and wait about 1 hour until the dough has doubled.
- Then shape the dough into a long strand on a heavily floured work surface and place on a baking sheet. Preheat the oven to 180 degrees and bake the dough for about 30 minutes.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 10.2gProtein: 1.3gFat: 2.8g
