Carrot and Ginger Soup
A creamy and fragrant soup, perfect for warming up on cool autumn days. Ginger adds a spicy touch that goes perfectly with the sweetness of carrots.
A creamy and fragrant soup, perfect for warming up on cool autumn days. Ginger adds a spicy touch that goes perfectly with the sweetness of carrots.
Time
1 h. 10 min. =
10 min. +
1 h.
Utensils
1 sauce pan1 frying pan1 lid1 blender1 ladle1 cooking pot
Ingredients for 6 parts
- 50 g. butter
- 1 g. sea salt
- 1 onion
- 3 garlics
- 50 g. ground ginger
- 1 g. black pepper
- 100 ml. vin blanc
- 500 g. carotts
- 1 c. à c. lemon juice
- 10 g. chives
- 1 L. vegetable broth
Steps
- Melt the butter in a Dutch oven.
- Add the chopped onion and sauté until translucent.
- Add the finely chopped garlic and cook for 1 minute.
- Add the sliced carrots and fresh ginger, then cook for 5 minutes.
- Deglaze with white wine.
- Add the vegetable broth, salt, pepper and bring to a boil.
- Reduce heat, cover and simmer for 45 minutes.
- Blend the soup until smooth.
- Add the fresh lemon juice.
- Serve hot, garnished with chopped chives or parsley.