John Myers
Carrot-ginger Soup
The perfect carrot-ginger soup recipe with a picture and simple step-by-step instructions.
- 600 g Carrots
- 1 piece Onion
- 2 piece Tomatoes
- 4 teaspoon Powdered sugar
- 1,2 liter Vegetable broth
- 2 piece Garlic cloves
- 2 piece Apples
- 2 teaspoon Chopped ginger
- 1,5 teaspoon Curry powder
- 2 teaspoon Coriander
- 2 teaspoon Black peppercorns
- 1 teaspoon Crush the cinnamon stick
- 400 g Coconut milk
- 8 tablespoon Cold butter
- Peel and chop the carrots and onions, wash the tomatoes and chop them too. Caramelize icing sugar in a saucepan over low heat, add the vegetables and sauté briefly.
- Pour in the broth and cook everything over low heat for about 20 minutes.
- Peel and halve the garlic. Wash and cut the apple and add to the soup with the ginger, garlic and curry. Add coriander, peppercorns and cinnamon to the soup and season with them.
- Add the coconut milk and butter, puree the soup with the hand blender and bring to the boil.
- Let the soup rest for one night, then bring to the boil and season and puree again individually. The soup can also be refined with hot peppers and leeks.
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