ಏಷ್ಯನ್ ಟಚ್ನೊಂದಿಗೆ ಕ್ಯಾರೆಟ್ ಸೂಪ್

ಕ್ಯಾರೆಟ್ ಸೂಪ್ ಅಲಂಕರಿಸಲು:

1. ತರಕಾರಿ ಸಿಪ್ಪೆಯೊಂದಿಗೆ ಸೂಪ್ಗಾಗಿ ಕ್ಯಾರೆಟ್ಗಳನ್ನು (300 ಗ್ರಾಂ) ಸಿಪ್ಪೆ ಮಾಡಿ ಮತ್ತು ತರಕಾರಿ ಬ್ಲಾಸಮ್ ಸ್ಕ್ರಾಪರ್ / ತರಕಾರಿ ಸಿಪ್ಪೆಸುಲಿಯುವ 2 ರಲ್ಲಿ 1 ಅಲಂಕಾರದ ಬ್ಲೇಡ್ನೊಂದಿಗೆ ಉಜ್ಜಿಕೊಳ್ಳಿ. ಹಂಗೇರಿಯನ್ ಸಲಾಮಿಯನ್ನು ಸಿಪ್ಪೆ ಮಾಡಿ ಮತ್ತು ತುಂಬಾ ನುಣ್ಣಗೆ ಡೈಸ್ ಮಾಡಿ. ಪಾರ್ಸ್ಲಿ ತರಿದುಹಾಕು.

ಕ್ಯಾರೆಟ್ ಸೂಪ್:

1. Peel and dice the carrots, celery, potatoes and onions. Clean and wash the leek, halve lengthways and cut into rings. Peel and finely dice the ginger and garlic cloves. Heat butter in a large saucepan and stir-fry the onion cubes, garlic clove cubes and ginger cubes vigorously. Add the vegetables (diced carrots, diced celery, diced potatoes and leek rings) and stir-fry. Roast substances should form at the bottom of the pot. Deglaze / pour in the vegetable stock (1.2 liters) and add salt (1 teaspoon), mild curry powder (1 teaspoon), colored pepper from the mill (approx. ½ teaspoon), five-spice powder (1 teaspoon) and cumin ground (1 teaspoon) season. Add the scraped carrots for the soup and let everything simmer / cook with the lid closed for about 25 minutes. Caution: Take the scraped carrots out after 10 minutes and cut them into carrot blossom slices (approx. 3 – 4 mm thick). Carefully puree the soup with the hand blender, stir in the coconut milk and season with sambal oelek (1 teaspoon), sweet soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) Fold in the soup filler (carrot blossoms, diced salami and parsley) and serve the soup hot. A hearty farmer’s bread with lard and salt goes with it.