🍽️ Creamy Carrot Soup with Croutons

Name: Creamy Carrot Soup with Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g carrots; 1 starchy potato (approx. 70 g); 2 shallots; 1 clove garlic; 2 tbsp olive oil; 400 ml vegetable broth; 1 small mango; 100 ml whipping cream; 1 tbsp lemon juice; 2 tbsp crème fraîche; 1 pinch ground cardamom; 1 small pinch coarsely ground coriander; salt; cayenne pepper; 4 slices toast bread (or another white bread); 30 g butter

373 kcal · 30 min · 4 servings

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Ingredients

400 g carrots
1 starchy potato (approx. 70 g)
2 shallots
1 clove garlic
2 tbsp olive oil
400 ml vegetable broth
1 small mango
100 ml whipping cream
1 tbsp lemon juice
2 tbsp crème fraîche
1 pinch ground cardamom
1 small pinch coarsely ground coriander
salt
cayenne pepper
4 slices toast bread (or another white bread)
30 g butter

Instructions

1. Peel the carrots and the potatoes.
2. Cut the vegetables into small pieces.
3. Peel the shallots and the garlic.
4. Finely chop the onion work.
5. Heat oil in a pot.
6. Sauté the vegetables and the onion work in it.
7. Deglaze everything with the broth.
8. Let the soup simmer gently for about 20 minutes.
9. Peel the mango.
10. Remove the flesh from the pit.
11. Cut the flesh into cubes.
12. Add the mango cubes to the soup.
13. Warm the mango in the soup.
14. Blend the entire mixture until smooth.
15. Stir in the cream.
16. Stir in the lemon juice.
17. Stir in the crème fraîche.
18. Season the soup with cardamom.
19. Season the soup with coriander.
20. Season the soup with salt to taste.
21. Season the soup with cayenne pepper to taste.
22. Remove the crust from the white bread.
23. Cut the bread into cubes.
24. Fry the bread cubes in butter until golden brown.
25. Spread the finished croutons over the soup.

Nutrition per serving

kcal: 373
Protein: 5 g · Fett/Fat: 23 g · Carbs: 35 g