#bettinerecipes
Warm curry soup with Bettine pearls
Enjoy Warm Curry Soup with Bettine Pearls, a delicious dinner recipe for autumn days. This soup offers a tasty and quick meal. Roasted sweet potato, rainbow carrot, courgette and shiitake are flavoured with curry madras, while a creamy coconut broth base offers the perfect balance. Serve the soup with Bettine Pearls and fresh coriander, accompanied by crusty naan bread for a delicious meal.
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Ingredients
for 4 people| 400 g | sweet potato |
| 500 g | rainbow carrot |
| 1 | courgette |
| 250 g | shiitake |
| 1 tbsp | curry madras spices |
| 2 tbsp | olive oil |
| 1 | sachet of red curry paste |
| 1 | clove of garlic |
| 400 ml | coconut milk |
| 1 | vegetable stock cube |
| 100 g | Bettine pearls |
| 2 | handfuls of coriander |
| salt and pepper | |
| naan bread rolls as desired |
Preparation
-
- Preheat the oven to 180°C. Peel the sweet potato and rainbow carrot and cut into slices. Cut the courgette into pieces and halve the large shiitakes. Mix them with the curry madras and olive oil and spread out on a baking tray. Roast in the oven for 30 minutes.
- Meanwhile, fry the curry paste for two minutes on medium-high heat in a soup pan. Squeeze in the garlic clove. Deglaze with the coconut milk, 500 ml hot water and the stock cube and bring to the boil.
- Fry the naan breads according to the instructions on the packet.
- Add the vegetables to the stock and stir briefly. Ladle the soup into deep plates and finish with the Bettine pearls and coriander, serve with the naan bread.
