in Soup Recipes

Carrot-celery-ginger soup

updated

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Ingredients for 2 servings:

  • 2 large carrots
  • 5 stalk(s) Celery
  • ½ large onion(s)
  • 125 ml soy cream (Soy Cream Cuisine)
  • 2 garlic cloves
  • Ginger powder
  • nutmeg
  • coriander
  • Salt, fine
  • Pepper, coarse
  • olive oil
  • 400 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the carrots and onion, remove the stalks from the celery, and dice the carrots, onion, and celery. Heat olive oil in a pan, add the garlic, and sauté with the onions until translucent. Empty the contents of the pan into a saucepan and sauté the carrots and celery together in the pan. Add everything to the pan, top up with vegetable stock, and simmer for about 20 minutes. Season to taste, add the soy cream, and blend with a hand blender until the desired consistency is reached. Serve with whole-grain bread, for example.

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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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