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Carrot and Ginger Soup

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Carrot and Ginger Soup

The perfect carrot and ginger soup recipe with a picture and simple step-by-step instructions.

  • 2 Large potatoes
  • 2 Parsley roots
  • 6 Carrots
  • 30 g Ginger
  • 0,75 l Vegetable broth
  • 80 ml Cream
  1. Clean the vegetables, cut into cubes. Put the diced vegetables in a saucepan, add the stock and simmer for 20 minutes. Finely grate the ginger, add to the soup. Puree everything thoroughly, add cream. Season to taste with salt and pepper.
  1. Place in a deep plate, serve with pumpkin seed oil and fresh sprouts.
Dinner
European
carrot and ginger soup

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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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