John Myers
Soup: Melon and Carrot Soup
The perfect soup: melon and carrot soup recipe with a picture and simple step-by-step instructions.
- 1 Galia melon
- 3 Pc. Carrots
- 1 Fennel bulb
- 800 ml Vegetable stock
- 200 ml Coconut milk
- Salt and pepper
- Butter
- 1 pinch Sugar
- 1 Hot peppers
- Butter
- Clean the carrots and cut into small pieces. Sauté a little in butter and fill up with the stock. Cook the carrots al dente in it.
- Cut the melon into pieces and remove the seeds. Put some sugar in the pot and caramelize briefly. Now add the melon and sweat.
- Add the carrots to the melon and let everything cook until soft.
- Put the coconut milk on the stove and add the peppers, heat everything and let it steep for 10 minutes. Then add salt and sugar to taste.
- Clean the fennel and cut into thin slices. Take out the fry in hot oil and place on kitchen paper to suck off the fat.
- Foam the coconut milk with a hand blender and puree the soup with the magic wand. Then serve the soup with the foam and fennel.
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