Chicken soup with curry and carrots

Name: Chicken soup with curry and carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 30 ml olive oil; 450 g onion; 340 g carrots; 2 tsp curry powder; 0.25 tsp ground cardamom; 0.25 tsp ground coriander; 960 ml chicken broth; 2 tbsp flour; 450 g chicken thigh; 3 tbsp fresh cilantro; to taste salt; to taste black pepper

Soup with chicken fillet, carrots, and spices, prepared in chicken broth.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 448
Protein: 26 g
Fat: 28 g

Ingredients

for 4 servings

olive oil30 ml
onion450 g
carrots340 g
curry powder2 tsp
ground cardamom0.25 tsp
ground coriander0.25 tsp
chicken broth960 ml
flour2 tbsp
chicken thigh450 g
fresh cilantro3 tbsp
saltto taste
black pepperto taste

Method

6 steps

Heat the oil in a large pot over medium heat. Add the onion and carrots, cover with a lid, and cook for about 12 minutes until the onion is soft.
Add the spices and stir for 2 minutes.
Transfer 1.5 cups of the vegetable mixture to a blender, add 480 ml of broth and the flour, and blend until smooth.
Season the chicken with salt and pepper, add it to the pot, and cook over medium heat for 5 minutes.
Pour in the vegetable puree from the blender and the remaining broth. Bring to a boil, reduce the heat, and simmer for about 25 minutes until the chicken is cooked through and the soup has thickened.
Add the chopped cilantro and season with salt and pepper to taste.