John Myers
Carrot Cream Soup with Orange Gremolata
The perfect carrot cream soup with orange gremolata recipe with a picture and simple step-by-step instructions.
- 700 g Carrots
- 1 Potato
- 1 Onion
- 1 toe Garlic
- 20 g Ginger
- 2 tbsp Rabsöl
- 1 tsp Brown sugar
- 1 Msp Chili powder
- 600 ml Vegetable broth
- 1 Orange untreated
- 200 ml Cooking cream
- 1 Red chilli pepper
- 1 bunch Coriander
- Salt
- Pepper from the grinder
- Peel and dice the carrots and potatoes. Finely chop the onion, garlic and ginger. Set aside half of the ginger, sauté the rest with the onions and garlic in the hot oil. Add the carrots, potatoes, sugar and chili powder, sauté for 2 to 3 minutes. Pour in the stock, simmer for approx. 20 minutes, puree. Rub the orange peel and set aside. Squeeze out the juice, add to the soup with the cream. Heat, salt and pepper.
- Finely chop the chilli pepper and coriander. Mix with the remaining ginger and orange peel to form a gremolata. Serve separately with the soup.
Facebook Comments