John Myers
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Asian Orange Carrot Soup with Filler
The perfect asian orange carrot soup with filler recipe with a picture and simple step-by-step instructions.
Asian orange carrot soup:
- 500 g 10 Bundmöhren ca. 500 g
- 750 ml Vegetable broth (3 teaspoons instant broth)
- 1 piece Ginger approx. 20 g
- 250 ml Coconut milk
- 2 tbsp Cream
- 1 tbsp Olive oil
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tsp Brown sugar
- 1 tsp Mild curry powder
- 1 tsp Sambal oelek
- 0,5 tsp 5-Gewürzpulver
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 Orange abrasion
Inlay:
- 1 piece Ham sausage approx. 150 g
- 1 Small can of corn
Serve:
- Parsley for garnish
Asian orange carrot soup:
- Peel the carrots with the peeler, cut off the ends, quarter lengthways and dice finely. Peel and fillet the orange and cut into small pieces. Peel and finely dice the ginger. Heat the vegetable stock (750 ml), add the diced carrots and cook with the lid on for about 12-14 minutes. Add orange pieces and ginger cubes and puree finely with a hand blender. Add / mix in coconut milk (250 ml) and cream (2 tbsp). With dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), brown sugar (1 teaspoon 9, mild curry powder (1 teaspoon), sambal oelek (1 teaspoon), 5-spice powder (½ teaspoon), coarse sea salt Season from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), then stir in the zest of ½ orange.
Inlay:
Serve:
- Distribute the fillings in soup bowls, fill them with the hot soup and serve garnished with parsley.
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