Summary

Ingredients

• 300 g carrot (s)
• 500 ml broth
• 2 leeks
• 300 g minced beef
• 1 garlic clove (s), (pressed)
• 1 teaspoon oil
• Pepper, stock wort
• possibly parsley
• thyme
• Paprika powder, noble sweet and hot pink
• Chili powder

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Instructions

1. Cut the carrots into small slices and sauté. Add 1 teaspoon of oil. Remove a few of the carrot slices. Puree the rest with the hand blender. Pour in the broth.
2. Sear the minced meat in a pan, squeeze in the garlic and season well with the above-mentioned spices. Wash the leek, cut into fine rings and let it sauté briefly.
3. Then fold everything in to the carrots. Also add the carrot slices that were kept back.
4. If you like, you can sprinkle the dish with chopped parsley before serving.
5. Serve with rice, potatoes or pasta.
6. Tip:
7. I cut peeled potatoes into small cubes and cook them in the pot.