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Carrot and ginger soup
Ingredients:
250 g carrots
1 clove of garlic
1 onion
20 g fresh ginger
50 g back bacon
1/2 teaspoon curry powder (medium hot)
1/2 l vegetable stock
juice of one orange
salt and pepper
to garnish: 1/2 bunch fresh chives
Preparation:
1. Wash or peel the carrots. Cut into piec-
es.
2. Peel and dice the onion.
3. Dice the bacon.
4. Peel and dice the ginger.
5. Put the bacon, onion and ginger into a
pan and sauté for 5 minutes.
6. Peel and quarter the garlic and add to
the pan together with the curry powder.
7. Add the pieces of carrot.
8. Continue to sauté for a further 5 min-
utes, stirring constantly.
9. Add the vegetable stock and bring to a
brief boil, then simmer on a low heat for
approximately 30 minutes.
10. Immerse the blender 8 in the mixture,
press and hold the On/Off switch “II4
and purée until fine.
11. Add the orange juice.
12. Season to taste with salt and pepper.
13. Garnish with chives.
Tomato soup
Ingredients:
2 onions
2-3 cloves of garlic
olive oil
500 g tomatoes
500 ml vegetable stock
100 g crème fraîche
Preparation:
1. Peel and quarter the onions and garlic
and sauté in a little olive oil.
2. Wash and quarter the tomatoes and
add to the pan. Fry gently.
3. Add the vegetable stock.
4. Immerse the blender 8 in the soup, set
the speed regulator 1 to medium
speed, press and hold the On/Off
switch “I3 and purée everything. If
necessary, adjust the speed using the
speed regulator 1.
5. Cook for approximately 10 minutes.
6. Add the crème fraîche and mix into the
soup on a low speed (press and hold
the On/Off switch “I3 and adjust the
speed on the sliding scale using the
speed regulator 1).
__RP66867_B5.book Seite 43 Freitag, 6. Mai 2011 12:14 12
45


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