Carrot Soup with Spiced Ground Beef and Pine Nuts
Ingredients
- 1 tablespoon 1 tablespoon olive oil
- 1 yellow onion , sliced
- 2 2 carrots, peeled and cut into chunks
- 2 tablespoons 2 tablespoons Better Than Bouillon beef flavor base
- 2 teaspoons 2 teaspoons hot madras curry powder (regular curry powder works, too)
- 14 14 coconut milk 1 – can
- 3 1/2 3 1/2 water
- 1 tablespoon 1 tablespoon olive oil
- 1 1 ground beef
- 1 tablespoon 1 tablespoon tomato paste
- 2 teaspoons 2 teaspoons Better Than Bouillon beef flavor base
- 1 teaspoon 1 teaspoon garam masala
- 1/3 pine nuts
- 1/4 1/4 parsley finely chopped
- lemon zest a bit of
- thinly sliced shallot (love)
- plain yogurt
- flatbread
Shop ingredients
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Instructions
- Carrot Soup: Heat a soup pot over medium high heat. Add oil, onions, carrots, bouillon, and curry powder. Sauté for 3-5 minutes.
- Simmer: Add water; simmer for 15 minutes.
- Puree: Add coconut milk; puree with an immersion blender until smooth. (affiliate link)
- Cook the Ground Beef: heat a large skillet with the oil over medium high heat. Brown the ground beef until cooked (season with a little bit of salt and pepp).
- Ground Beef Extras: Stir in tomato paste, bouillon, and garam masala; sauté for 2-3 minutes. Add pine nuts, parsley, and lemon zest and sauté until toasty and fragrant.
- Serving: Serve soup topped with a scoop of the ground beef, and whatever other toppings you like (I love this with thinly sliced shallot, a swirl of plain yogurt, and some flatbread for dipping).
Source
Original recipe: View Original
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