John Myers
Fruity Carrot Cream Soup with Ginger
The perfect fruity carrot cream soup with ginger recipe with a picture and simple step-by-step instructions.
- 6 piece Carrots, about 600 gr.
- 2 piece Onions, about 80 gr.
- 1 piece Fresh celery, about 50 gr,
- 1 piece Ginger, about 50 gr.,
- 0,25 bunch Chives
- 1 piece Potato, about 60 gr.
- Clarified butter
- 200 ml Orange juice
- 800 ml Vegetable broth
- Black pepper from the mill
- Salt
- Sweet paprika
- Nutmeg
- Orange zest
- Basil leaves
- Clean and slice the carrots, peel and dice the onions, peel and chop the celery and ginger. Rinse the chives and cut into fine rolls.
- Heat the butter lard and sweat the onion with the ginger well and deglaze with orange juice. Let something reduce.
- Then pour the hot vegetable stock and add the remaining vegetables and season with a little salt and pepper.
- Simmer on a low heat until the vegetables are soft. Then puree it finely with the magic wand and season with pepper, paprika and nutmeg.
- In between, peel some peel from an organic orange and cut into very small cubes.
- Put the soup in a soup cup and garnish with some freshly ground pepper, the orange peel pieces and the basil leaf ….. enjoy your meal …..
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