John Myers
Carrots – Ginger – Oranges – Soup …
The perfect carrots – ginger – oranges – soup … recipe with a picture and simple step-by-step instructions.
- 0,5 Small onion
- 3 Fresh carrots approx. 150 g
- 1 piece Fresh ginger about the size of a thumbnail
- 10 g Butter
- 0,5 Teaspoon (level) Sugar
- 200 Milliliters Vegetable broth
- 20 Milliliters Freshly squeezed orange juice
- 20 g Whipped cream
- Ground pepper white
- Carrot, parsley, crème fraîche
- Peel the onion and dice finely. Clean and chop the carrots. Peel the ginger and cut into small pieces.
- Melt the butter in a saucepan. Steam the onion until translucent. Add the carrots, ginger and sugar. Sweat briefly. Pour in the vegetable stock. Bring to the boil briefly and simmer on a low flame for about 10 minutes.
- Puree the vegetables. Stir in the orange juice and cream. Season with pepper. Briefly heat the soup again.
- Put the soup in a deep plate. Garnish with carrot strips, parsley and crème fraîche.
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