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Cream of Carrot Soup with Rice Balls

5 from 4 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 600 g Carrots
  • 300 g Potatoes
  • 150 g 1 piece of celery / cleaned
  • 100 g 1 Onion
  • 1 clove of garlic
  • 20 g 1 piece of ginger peeled
  • 1 Red chilli pepper
  • 2 tbsp Butter
  • 1 liter Vegetable broth (4 teaspoons instant broth!)
  • 250 ml Coconut milk
  • 1 tsp Mild curry powder
  • 1 tsp Ground turmeric
  • 1 tbsp Sweet soy sauce
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 100 ml Cooking cream
  • 100 ml Milk
  • 50 ml Fresh pressed orange juice
  • 1 big pinch Sugar
  • 1 big pinch Cinnamon
  • 75 g Basmati rice
  • 275 ml Water
  • 0,5 tsp Salt
  • 1 tbsp Cornstarch
  • Creme fraiche Cheese

Instructions
 

  • Bring basmati rice (75 g) to the boil in water (275 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes. Let cool, mix with corn starch (1 tbsp) and form rice balls (approx. 16 pieces!) With moistened hands. Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Peel, wash, halve and cut the potatoes into pieces. Clean the celery and cut into pieces. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the butter (2 tbsp) in a saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chilli pepper cubes and carrot pieces + potato pieces + celery pieces) while stirring constantly and deglaze / pour on the vegetable stock (1 liter). Add the coconut milk (250 ml) and mix with mild curry powder (1 teaspoon), ground turmeric (1 teaspoon), sweet soy sauce (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches ) Spice up. Let everything simmer / boil with the lid on for about 25 minutes. Finally, refine / season with cooking cream (100 ml), milk (100 ml), orange juice (50 ml), sugar (1 big pinch) and cinnamon (1 big pinch). Place the rice balls on the plates, add the soup and serve with a dollop of crème fraîche.
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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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