John Myers
Starter: Carrot and Ginger Soup with Caramelized Apple Wedges
The perfect starter: carrot and ginger soup with caramelized apple wedges recipe with a picture and simple step-by-step instructions.
- 400 g Carrots
- 1 Pc. Onion
- 3 tsp Powdered sugar
- 1 tbsp Tomato paste
- 900 ml Vegetable broth
- 1 Pc. Clove of garlic
- 1 tsp Finely chopped ginger
- 0,5 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Coriander seeds
- 1 tsp Black peppercorns
- 200 ml Cremefine cream 7%
- 1 tbsp Butter
- 2 Pc. Red-Cheeked sour apples
- 100 g Diced bacon as desired
- During a Christmas party there was this delicious soup and I was absolutely thrilled with what you can conjure up from a simple carrot soup. I immediately set to work at home to cook this soup. Here comes my version, which is very close to the version in the restaurant.
- Peel and chop the carrots and onions. Heat 1/2 tbsp butter and powdered sugar in a saucepan over low heat until the powdered sugar caramelizes. Add the vegetables and sauté briefly. Stir in tomato paste.
- Pour in the broth and let everything simmer over low heat with the lid closed for about 20 minutes.
- In the meantime, peel and halve the garlic. Add to the soup with ginger, cinnamon, salt and curry powder. Quarter the apples and remove the core. Roughly dice a total of half an apple and also add to the soup. Cut the remaining 1 1/2 apples into thin wedges.
- Crush the coriander seeds and peppercorns in a mortar and add to the soup. Pour in the cream and puree the whole soup very finely. Depending on the consistency, you can add up to 100 ml of additional vegetable stock.
- Heat the leftover butter in a pan and leave the bacon in it. Take out and caramelize the remaining powdered sugar in the frying fat over low heat. Fry the apple wedges lightly on both sides. If you like it completely vegetarian, just leave out the bacon.
- Serve the soup with the apple wedges and, if necessary, bacon. This fits z. B. Chestnut bread (recipe in my cookbook).
- You can of course also use normal cream and add 1 tablespoon of cold butter to the soup and then puree. However, if you don’t prefer it high in calories, you can use the reduced-fat cream or a part of cream and a part of whole milk. If you like to vary, you can also use coconut milk.
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