John Myers
Exotic Carrot Cream Soup …
The perfect exotic carrot cream soup … recipe with a picture and simple step-by-step instructions.
- 200 g Fresh carrots
- 0,5 Small onion fresh
- 10 g Fresh ginger
- Olive oil
- Salt
- Ground pepper white
- 150 Milliliters Vegetable broth
- 125 Milliliters Coconut milk
- 1 disc Toast
- 20 g Butter
- Chilli flakes
- Mint fresh
- Balsamic cream
- Clean the carrots and cut into cubes. Peel the onion and ginger, dice both finely. Heat olive oil in a pot. Add the carrots, onions and ginger and sauté briefly. Season with pepper and salt. Pour in the vegetable stock and coconut milk. Bring everything to the boil briefly and cook on a low flame for about 20 minutes.
- Finely puree the soup. If necessary, season again.
- Cut toast bread into cubes. Fry in the hot butter until golden brown. Grind the chilli flakes over it. Remove excess fat on paper towels.
- Put the soup in a deep plate. Spread the crispy croutons on top. Garnish with mint and decorate with balsamic cream.
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