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🍲 Creamy Carrot Apple Soup with Ginger

201 kcal · 30 min · 4 servings

Ingredients

• 150 g floury potatoes
• 400 g carrots
• 2 tart apples (e.g. Granny Smith)
• 2 cm fresh ginger
• 1 tbsp lemon juice
• 1 shallot
• 2 tbsp butter
• 150 ml orange juice
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tbsp curry powder
• 2 tbsp chive rings (for garnish)

Instructions

1. 1. Peel the potatoes, carrots, apples, and ginger.
2. 2. Remove the core from the apples.
3. 3. Cut all ingredients into small cubes.
4. 4. Mix the apple cubes with lemon juice.
5. 5. Set aside two tablespoons of the apple cubes.
6. 6. Peel the shallot and chop it finely.
7. 7. Heat butter in a pot.
8. 8. Sauté the shallot and ginger until translucent.
9. 9. Add the potato and carrot cubes.
10. 10. Sauté the vegetables briefly.
11. 11. Deglaze the mixture with orange juice.
12. 12. Pour in the broth.
13. 13. Simmer the soup over medium heat for about 15 minutes.
14. 14. Remove two tablespoons of carrot cubes five minutes before the end of cooking time.
15. 15. Set the removed carrot cubes aside.
16. 16. Add the reserved apple cubes to the soup.
17. 17. Let the apples cook along with the rest of the soup.
18. 18. Puree the soup until creamy using a hand blender.
19. 19. Add more broth if needed to adjust the consistency.
20. 20. Season the soup with salt, pepper, and curry.
21. 21. Add the reserved carrot cubes back into the soup.
22. 22. Let the carrot cubes warm up in the soup.
23. 23. Fill the soup into pre-warmed deep plates.
24. 24. Sprinkle the soup with chives and curry powder.
25. 25. Serve the soup hot.

Nutrition per serving

• kcal: 201
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 31 g