Carrot Soup with Asian Touch

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 76 kcal


Carrot soup:

  • 800 g Carrots
  • 300 g Celery
  • 300 g Potatoes
  • 1 Onion approx. 100 g
  • 50 g Leek
  • 2 Garlic cloves
  • 1 piece Ginger the size of a walnut
  • 2 tbsp Butter
  • 1200 ml Vegetable broth (6 teaspoons instant)
  • 1 tsp Salt
  • 1 tsp Mild curry powder
  • 0,5 tsp Colorful pepper from the mill
  • 1 tsp Five-Spice powder
  • 1 tsp Ground cumin
  • 300 ml Coconut milk
  • 1 tsp Sambal oelek
  • 1 tbsp Sweet soy sauce
  • 1 big pinches of coarse sea salt from the mill
  • 1 big pinches of colored pepper from the mill

Carrot soup garnish:

  • 300 g Carrots for carrot blossoms
  • 50 g Hungarian salami
  • 4 3–4 stalks of parsley


Carrot soup garnish:

  • Peel the carrots (300 g) for the soup with the vegetable peeler and scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Peel off Hungarian salami and dice very finely. Pluck the parsley.

Carrot soup:

  • Peel and dice the carrots, celery, potatoes and onions. Clean and wash the leek, halve lengthways and cut into rings. Peel and finely dice the ginger and garlic cloves. Heat butter in a large saucepan and stir-fry the onion cubes, garlic clove cubes and ginger cubes vigorously. Add the vegetables (diced carrots, diced celery, diced potatoes and leek rings) and stir-fry. Roast substances should form at the bottom of the pot. Deglaze / pour in the vegetable stock (1.2 liters) and add salt (1 teaspoon), mild curry powder (1 teaspoon), colored pepper from the mill (approx. ½ teaspoon), five-spice powder (1 teaspoon) and cumin ground (1 teaspoon) season. Add the scraped carrots for the soup and let everything simmer / cook with the lid closed for about 25 minutes. Caution: Take the scraped carrots out after 10 minutes and cut them into carrot blossom slices (approx. 3 - 4 mm thick). Carefully puree the soup with the hand blender, stir in the coconut milk and season with sambal oelek (1 teaspoon), sweet soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) Fold in the soup filler (carrot blossoms, diced salami and parsley) and serve the soup hot. A hearty farmer's bread with lard and salt goes with it.


Serving: 100gCalories: 76kcalCarbohydrates: 6.2gProtein: 1.1gFat: 5.2g
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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.

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