🍽️ Creamy Carrot Soup with Salmon

Name: Creamy Carrot Soup with Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g carrots; 1 onion; 2 cm ginger; 1 clove garlic; 2 tbsp sunflower oil; 1 tsp turmeric; 750 ml vegetable broth; 100 ml orange juice; 150 g crème légère; salt; pepper (from the mill); 500 g salmon fillet; chervil (for garnish)

410 kcal · 30 min · 4 servings

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Ingredients

600 g carrots
1 onion
2 cm ginger
1 clove garlic
2 tbsp sunflower oil
1 tsp turmeric
750 ml vegetable broth
100 ml orange juice
150 g crème légère
salt
pepper (from the mill)
500 g salmon fillet
chervil (for garnish)

Instructions

1. Peel the carrots and slice them.
2. Peel the onion and dice it finely.
3. Peel the ginger and garlic and chop them finely.
4. Heat 1 tablespoon of oil in a pot.
5. Sweat the carrots, onion, ginger, and garlic together for 1 to 2 minutes in the hot oil.
6. Add turmeric and sweat it briefly.
7. Deglaze with the broth and juice.
8. Simmer the soup for about 15 minutes until soft, stirring occasionally.
9. Puree the soup finely.
10. Stir in the Crème légère.
11. Simmer it a bit more or add more broth depending on the desired consistency.
12. Season with salt and pepper.
13. Rinse the salmon.
14. Pat the salmon dry.
15. Cut the salmon into bite-sized pieces.
16. Season the salmon with salt and pepper.
17. Heat the remaining oil in a hot, non-stick pan.
18. Fry the salmon for 2 to 3 minutes until golden brown.
19. Divide the soup among bowls.
20. Place the salmon on top.
21. Garnish with chervil and serve.

Nutrition per serving

kcal: 410
Protein: 28 g · Fett/Fat: 26 g · Carbs: 15 g