in Soup Recipes

The Carrot Soup Experiment

updated

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Ingredients for 8 servings:

  • 2 kg carrot(s)
  • 4 tsp, heaped vegetable broth, instant
  • 20 g ginger
  • ½ liter apricot juice

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Peel 2 kg of carrots and cut into approximately 3 cm pieces. Peel and chop the ginger. Place the carrots and chopped ginger in a large pot, then fill the pot with water until the carrots are slightly covered. Set the heat to high. Once the water has heated through, add the vegetable stock. Leave the lid on the pot and check occasionally to make sure the carrots are nice and soft. When the carrots are tender, remove the pot from the heat. Blend everything with a hand blender until the carrots are smooth, then add the apricot juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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