Enjoy our recipe Creamy Carrot Ginger Soup with Chicken Skewers by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||4264 kJ (1018 kcal)|
pot, non-stick frying pan, immersion blender, Wooden Skewers, chef's knife, spatula, cooking spoon, cutting board, bowl, Spoon
Dice the carrots, onion, and potatoes into approx. ½ in cubes and put in a bowl.
Finely chop the garlic and ginger.
Heat the olive oil in a pot over medium heat. Add the carrots, onion, potato, ginger, and garlic to the pot and sauté until the onions turn translucent.
Add the vegetable broth and coconut milk. Season with curry powder, salt, and pepper.
Let the soup simmer for approx. 20 minutes until the potatoes are cooked. Mash with an immersion blender until creamy, put back on the stove and let simmer over low heat.
Dice the bread. Heat the olive oil in a non-stick frying pan over medium heat and roast the bread cubes until golden brown and set aside.
Cut the chicken breast into bite-size pieces. If you want thread them on wooden skewers.
Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken/chicken-skewers until golden brown. Turn the heat to medium and keep frying until cooked through. Season with salt and pepper and set aside.
Coarsely chop the parsley. Serve the soup with chicken skewers and parsley.
Enjoy your meal!