DS Produkte HZ-S04 Mode D'emploi page 49

Carrot and Orange Cream Soup
Portions: approx. 4
Preparation time: approx. 20 minutes
Ingredients
500 g carrots
2 tbsp. oil
½ tsp. sugar
1 tsp. curry powder
500 ml vegetable stock
100 ml orange juice
100 ml coconut milk
50 g pumpkin seeds
Salt, pepper, cayenne pepper, ginger powder (to taste)
Preparation
1. Peel the carrots, cut them into chunks and place them in the mixing bowl.
2. Insert the measuring cup into the lid.
3. Press the PULSE button three to four times for around 2 seconds and chop up the
carrots.
4. Use a spoon to spread out the chopped carrots towards the bottom.
5. Add the oil, sugar and curry powder to the mixing bowl.
6. Fry the carrots for approx. 5 minutes at 100 °C on speed level 1. Do not insert the
measuring cup!
7. Pour vegetable stock into the mixing bowl.
8. Boil for 8 – 10 minutes at 100 °C. Insert the measuring cup into the lid!
9. Then purée for 1 to 2 minutes on speed level 2.
10. Pour the orange juice, coconut milk, salt, cayenne pepper and ginger powder into the
mixing bowl.
11. Mix in for approx. 10 seconds on speed level 1.
12. Roast the pumpkin seeds in a pan without any fat and pour into the soup.
49 EN