John Myers
Carrot Soup with Apples
The perfect carrot soup with apples recipe with a picture and simple step-by-step instructions.
- 2 piece Carrot, about 200 gr.
- 2 piece Apple Breaburn, approx. 150 gr.
- 1 piece Potato, about 70 gr.
- 1 piece Onion
- 1 piece Ginger, about 30 gr.
- Clarified butter
- 600 ml Vegetable broth
- 100 ml Apple juice
- Salt and pepper
- Curry
- Lemon juice
- Chives
- Peel and finely dice the onion and ginger. Peel the potato and cut into bite-sized pieces. Clean the carrots and cut into small slices. Rub the apple well, peel it and remove the core. For the topping we cut 2 x approx. 1 cm thick apple slices from the fruit and put them in a little lemon water. Dice the rest of the apple.
- Heat the butter lard and sauté the onions with the ginger and curry. Add the potatoes with the carrots and the apple pieces and sweat them a little. Now pour the hot vegetable stock and apple juice on top and simmer gently on a low flame until the potatoes are soft. Then fish out some of the vegetables for the insert and keep them warm.
- In the meantime, rinse off some chives, shake dry and chop finely.
- Now puree the soup finely (if it is too thick for your own taste, then add some hot vegetable stock) and season to taste with the spices.
- Dry the apple slices on crepe and fry them on both sides in a little clarified butter and degrease on a little crepe.
- Put the vegetables in a soup cup, pour on the hot soup and garnish with the apple rings and chives and now ….. enjoy your meal …..
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