John Myers
Ginger, Garlic and Carrot Soup
The perfect ginger, garlic and carrot soup recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 1 piece Ginger approx. 10 g
- 2 Garlic cloves
- 1 tbsp Butter
- 500 ml Vegetable broth (2.5 tsp instant)
- 1 tsp Mild curry powder
- 0,5 tsp Ground cardamom
- 0,5 tsp Ground cinnamon
- 1 tsp Honey (liquid!)
- 4 Stalk Parsley
- 100 g Cooking cream / ½ pack (here: From HANSANO)
- 2 tbsp Creme fraiche Cheese
- Peel and dice the carrots with the peeler. Peel and finely dice the ginger and garlic cloves. Wash the parsley, shake dry and pluck from the stalks. Heat butter (1 tbsp) in a saucepan and fry the vegetables (diced carrots, diced ginger and diced garlic) vigorously in it (should take on a little color at the bottom of the pot!) And deglaze / pour on the vegetable stock. Season with mild curry powder (1 teaspoon), ground cardamom (½ teaspoon), ground cinnamon (½ teaspoon) and liquid honey (1 teaspoon), add the plucked parsley (note: put some picked parsley aside for serving) and cook for about 15 minutes /Simmer. Purée carefully with the hand blender and finally mix in the cooking cream (100 g). Sprinkle the soup with plucked parsley and serve a dollop (1 tbsp) of crème fraîche.
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