Potato-carrot-ginger soup

Ingredients for 5 servings:

• 670 g potatoes
• 1 kg carrot(s)
• 80 g ginger
• 1 ½ onions
• 1 ½ liters vegetable broth
• 55 g butter
• salt and pepper
• Spices)
• olive oil
• Sour cream for serving
• Nutmeg for garnishing
• Croutons for serving
• Parsley for garnishing
• 300 g water, lukewarm
• 1 cube of fresh yeast (42 g)
• 500 g flour
• 25 g oil
• 1 tsp salt
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from the show “The Perfect Dinner” on VOX from 05.07.2022

Peel the potatoes, carrots, ginger, and onions and cut into approximately 1 cm pieces. Melt the butter with a dash of olive oil in a saucepan and sauté the finely chopped vegetables for about 15 minutes. Then add the vegetable stock and simmer with the lid closed for about 30 minutes, until the vegetables are soft. Then puree everything finely with a hand blender and season with salt, pepper, and other spices, if desired. For the baguette, place all the dough ingredients in the mixing bowl and process for 2 minutes on the flower setting. Remove the dough, shape into two or three long rolls with floured hands, and place in baguette molds or on a baking sheet. Score diagonally with a sharp knife, let rise in a warm place for about 15 minutes, and moisten with water before baking. Bake in an oven preheated to 250°C (top/bottom heat) for about 25 minutes. Serve the soup with a dollop of sour cream, sprinkled with parsley, nutmeg, and croutons, and fresh baguette. Theresa prepared this recipe as an appetizer on Tuesday, July 5, 2022, in the show “The Perfect Dinner” – Day 2 from Augsburg.