Carrot soup with ginger Recipe
Recipe Ingredients for Carrot soup with ginger
| Amount | Ingredient |
|---|---|
| 400 grams | Carrots |
| 100 grams | Potatoes |
| 100 grams | Parsley root (substitute celery) |
| 1 pc | Shallot |
| 1 tbsp | Butter |
| 600 ml | Vegetable broth |
| 200 ml | Cream |
| 20 g | pickled ginger (ginger powder substitute) |
| 3 tsp | Kühne mustard herb |
| some | Salt |
| some | freshly ground pepper |
| 2 tbsp | Crème fraiche |
Carrot soup with ginger Recipe Directions
Carrots, potatoes and parsley Wash and peel, remove the shallot and chop everything. Fry in melted butter, pour broth and cream, cover and simmer about 20 minutes puree.
Ginger, finely chop and add. Refine soup with mustard and season with salt and pepper.
With a dollop of crème fraiche and garnished with caramelized almonds if desired and serve. Serve with walnut ciabatta.
Preparation time: 40 minutes.
Per portion: kJ / kcal: 1198/287 Protein: 4.2 g Fat: 24 g Carbohydrates: 12 g Bread: 0.6 p>
