Empty My Fridge
Carrot Soup with Spiced Ground Beef and Pine Nuts
Ingredients
- Olive oil2 tbsp
- Onion · sliced1
- Carrot · peeled2 lb
- Beef8 tsp
- Curry · powder2 tsp
- Coconut milk1
- Ground beef1 lb
- Tomato paste1 tbsp
- Garam masala1 tsp
- Pine nut⅓ cups
- Parsley · finely chopped¼ cups
- Lemon1
- Shallot · thinly sliced
- Yoghurt
- Flatbread
Instructions
- Heat oil in a soup pot over medium-high heat. Add onion, carrots, bouillon and curry powder, and sauté for 3 to 5 minutes.
- Add the water and simmer for 15 minutes.
- Add the coconut milk and blend with an immersion blender until smooth.
- Heat the second tablespoon of oil in a large skillet over medium-high heat. Brown the ground beef until cooked, seasoning lightly with salt and pepper.
- Stir in tomato paste, bouillon and garam masala, and sauté for 2 to 3 minutes.
- Add pine nuts, parsley and lemon zest, and sauté until toasted and fragrant.
- Serve the soup topped with a scoop of the beef mixture.
Summarized from Pinch of Yum's video. Watch it for the details.
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OnionLemonCarrotYoghurtBeefShallotTomato pasteGround beef
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