John Myers
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Soups & Stews: Cream of Carrot Soup
The perfect soups & stews: cream of carrot soup recipe with a picture and simple step-by-step instructions.
- 600 g Fresh carrots
- 2 small Fresh onions
- 4 Toes Garlic fresh
- 3 cm Fresh ginger or 3 pinches of ginger powder
- 300 ml Vegetable broth hot
- 1 tbsp Rapeseed oil
- 100 ml Low fat milk
- 1 tsp Freshly chopped parsley
- 200 g Aromatic tomatoes
- 100 g Mozzarella
- 4 Stems Fresh basil or 0.5 tsp dried
- 1 tsp Olive oil
- Salt
- Black pepper from the mill
- Whole grain bread
For the carrot cream soup …
- 1 ….. Wash and scrape the carrots. Peel an onion, two cloves of garlic and ginger and cut into fine cubes. Sauté in the rapeseed oil until translucent, add the grated carrots and cook with them. Season with salt and pepper and deglaze with the hot vegetable stock. Put the lid on the saucepan and cook on medium heat for about 8 to 10 minutes.
- In the meantime, wash the parsley, shake dry, pluck from the stems and chop. As soon as the carrots are done, add the milk and puree. Then fold in the chopped parsley.
For the salad …
- 3 ….. wash the tomatoes and cut them into slices. Peel and finely dice an onion and two cloves of garlic. Wash the basil and pat dry. Then pluck the leaves from the stems and cut finely. Dice the mozzarella.
- Now mix all the ingredients with the olive oil and season with salt and pepper.
- Place the carrot cream soup in two preheated soup plates and serve with wholemeal bread. Serve with the tomato and mozzarella salad.
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