Paprika-carrot soup with minced meat

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 41
Paprika-carrot soup is only really delicious with the crispy minced topping! Treat yourself to a warm plate of soup today and let the day end comfortably.
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Carrots
  • 3 red peppers (about 200 g each)
  • 2 Onions
  • 3 TABLESPOONS Olive oil
  • 100 ml dry white wine
  • 500 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 1 Garlic clove
  • 4 Stem(s) Thyme
  • 300 g mixed minced meat
  • 7-10 Tbsp Pepper from the mill
  • 25 g Roasted onions
  • 200 g Whipped cream

Directions

  1. 1

    Peel carrots. Dice about 50 g very finely and put aside. Cut remaining carrots into pieces. Halve, clean and wash the peppers. Dice half a pod very finely and put aside. Cut the remaining bell peppers into pieces.

  2. 2

    Onions peel and in cubes cut.

  3. 3

    Heat 2 tablespoons of oil in a wide saucepan. Fry the onions over a low heat for about 5 minutes while turning them over until soft. Add carrot and paprika pieces and steam briefly. Deglaze with wine, bring to the boil and let the liquid boil down.

  4. 4

    Add the stock, season with salt and paprika. Simmer at low heat for about 20 minutes.

  5. 5

    Meanwhile peel and finely chop the garlic. Wash the thyme, shake dry and remove the leaves. Heat 1 tablespoon of oil in a large coated pan. Fry the minced meat for about 8 minutes, turning it over.

  6. 6

    Add garlic, diced peppers and carrots and fry for another 2-3 minutes. Season to taste with salt and pepper. Add thyme with fried onions and stir in. Pour mixture into a bowl.

  7. 7

    Pour cream into the soup, bring to the boil and puree finely. Season to taste with salt, pepper and paprika. Add the minced vegetable mixture to the soup and serve.

Nutrition Facts

KCAL
540 kcal
CARBS
16 g
FATS
42 g
PROTEINS
19 g