John Myers
Cream of Carrot Soup with Carrot Blossom
The perfect cream of carrot soup with carrot blossom recipe with a picture and simple step-by-step instructions.
- 800 g Carrots (600 g + 200 g for the carrot blossom garnish)
- 0,5 Mango
- 1 Onion (approx. 50 g)
- 1 Clove of garlic
- 1 tbsp Butter
- 750 ml Clear meat soup (3 teaspoons instant / here: from Maggi)
- 1 Cooking cream (200 g / here: From HANSANO)
- 1 tbsp Creme fraiche Cheese
- 0,5 tsp Salt
- 0,5 tsp Sugar
- 0,25 tsp Pepper
- 0,25 tsp Cayenne pepper
- 1 pinch Cinammon
- 1 pinch Cardamom
- 1 pinch Coriander
- 1 tbsp Chopped parsley (here: TK)
- Peel the carrots with the peeler. Dice ¾ and scrape ¼ with the vegetable blossom scraper / peeler 2 in 1 decorating blade. Peel and dice the onion and clove of garlic. Remove the mango pulp from the core and dice. Heat butter (1 tbsp) in a saucepan and fry the diced vegetables (diced carrots, diced mango, diced onion and diced garlic) vigorously in it, deglaze / pour in the broth (750 ml), add the scraped carrots and cook / simmer with the lid closed for 20 minutes to let. Remove the scraped carrots, let them cool a little and cut into carrot blossom slices. Add the spices (cooking cream, crème fraîche, salt, sugar, pepper, cayenne pepper, cinnamon, cardamom and coriander) and puree very finely with a hand blender. Finally stir in the parsley (tablespoons), add the carrot blossoms and serve
Facebook Comments