in Recipes, Soup Recipes

Carrot and Ginger Soup

by John Myers July 27, 2021, 9:13 pmupdated January 3, 2022, 5:54 pm

5 from 3 votes

Course Dinner

Cuisine European

Servings people

Calories 55 kcal

Contents show

Ingredients

2 Large potatoes
2 Parsley roots
6 Carrots
30 g Ginger
0,75 l Vegetable broth
80 ml Cream

Instructions

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.

Place in a deep plate, serve with pumpkin seed oil and fresh sprouts.

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Nutrition

Serving: 100gCalories: 55kcalCarbohydrates: 2.8gProtein: 0.6gFat: 4.7g

Written by John Myers

Professional Chef with 25 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.

Carrot and Ginger Soup

Ingredients

Instructions

Nutrition

Written by John Myers