Soups

Tomato and carrot soup with Tonka

Name: Tomato and carrot soup with Tonka
Prep time: 40 min
Total time: 40 min
Ingredients: 4 tbs Rapunzel olive oil fruity, extra virgin; 1 red onion, diced; 2 carrots, diced; 1 garlic clove, chopped; 1 tbs Rapunzel maple syrup grade C; 3 tbs Tomato pepper paste in the tube; 1 glass of Rapunzel pizza tomato; 50g Rapunzel Cashew Break; 2 tbs herbs like basil, thyme, rosemary; 1 tbsp. Rapunzel Cashewmus; ¼ tsp Rapunzel Tonka bean, ground; salt and pepper to taste

Eva von Rapunzel

40 Min.

Only 1 portion

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

4 Olive oil extra virgin
1 red onion, diced
2 carrots, diced
1 garlic clove, chopped
1 Maple syrup grade C
3 tbs Tomato pepper paste in the tube
1 Pizza tomatoes
50 g Cashew kernels crushed HIH
2 tbs herbs like basil, thyme, rosemary
1 Cashew butter HIH
1 tsp Rapunzel Tonka bean, ground
salt and pepper to taste

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat the olive oil, fry the onions and carrots until golden brown. Add garlic and fry briefly. Caramelise with maple syrup, add the tomato-paprika-marrow and fry briefly.

Douse with pizza tomato and 350 ml of water and simmer for about 15 minutes until the carrots are soft.

In the meantime, brown the cashews in a frying pan and set aside. Finely chop herbs.

USED RAPUNZEL PRODUCTS

Tonka bean, ground

Tomato pepper paste in the tube

Pizza tomatoes

Cashew kernels crushed HIH

Cashew butter HIH

Maple syrup grade C