John Myers
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Soups: Carrot Soup with Oranges, Ginger and Garlic Croutons
The perfect soups: carrot soup with oranges, ginger and garlic croutons recipe with a picture and simple step-by-step instructions.
Soup
- 2 Diced onions
- 2 tbsp Plant cream
- 500 g Organic carrots – cut into cubes
- 2 cm Freshly grated ginger
- 1 tsp Thai curry
- 3 Squeeze oranges
- 500 ml Vegetable broth
- 200 ml Cream
- Salt
- Pepper White
Garlic croutons
- 1 Pressed solo garlic
- 3 Discs Toast cubes
- 1 tbsp Clarified butter
Soup
- Heat the vegetable cream in a saucepan, sauté the onion until translucent, add the carrots, ginger and curry, sauté briefly and then deglaze with orange juice and vegetable broth. Cook for about 20 minutes until the carrots are tender.
Garlic croutons
- Heat the butter lard in a pan, sauté the garlic, then add the toasted bread cubes and roast until golden brown.
Then it goes on with the soup …
- When the carrots are soft, add the cream and puree with the magic wand. Season with salt and pepper and serve.
- We had this soup as a starter for the polenta slices …
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