Soupe potimarron carotte et butternut au curry

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Soupe potimarron carotte et butternut au curry. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Soupe potimarron carotte et butternut au curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soupe potimarron carotte et butternut au curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soupe potimarron carotte et butternut au curry is Pour 6 personnes :. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Soupe potimarron carotte et butternut au curry using 11 ingredients and 4 steps. Here is how you cook that.

Premiers jours de l'automne, les couleurs jaune, orangé et rougeâtre vont remplacer le vert des feuilles, et avec elles nos plats vont aussi prendre ces couleurs.

Voici ma première préparation de cucurbitacée depuis plusieurs mois..

Une soupe délicate et veloutée.

Ingredients and spices that need to be Make ready to make Soupe potimarron carotte et butternut au curry:

1. 1/4 de courge butternut
2. 2 carottes
3. 1/2 potimarron
4. 1 cube de bouillon de légumes
5. 2 CC curry
6. 2 CC garam masala
7. 1 CC piment doux
8. 2 CS crème fraîche épaisse
9. 1 CS coriandre fraîche ciselée
10. Sel, poivre
11. Quelques noisettes pour la déco (facultatif)

Steps to make to make Soupe potimarron carotte et butternut au curry

1. Laver et peler les carottes, puis les couper en tronçons de 3 cm maximum. Peler et couper en cubes le potimarron et la butternut.
2. Dans un grand volume d'eau bouillante, dissoudre le cube de bouillon, et y faire cuire les légumes.
3. Une fois les légumes cuits,g les mettre dans un saladier avec 2 louches de bouillon. mixer le tout finement. Ajouter alors la crème épaisse, les épices et le persil. Saler (légèrement le bouillon est déjà salé) et poivrer, puis mixer à nouveau.
4. Goûter et rectifier l’assaisonnement. Servir aussitôt avec 1 CC de crème et quelques noisettes pour le croquant

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