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🍰 Creamy carrot soup with crispy strips

298 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 200 g floury potatoes
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 1 tsp freshly grated ginger
• 1 tsp curry powder
• 600 ml vegetable broth
• 200 ml whipping cream
• 100 ml oil (for frying)
• 1 tbsp freshly chopped coriander leaves
• salt
• cayenne pepper
• 2 tbsp crème fraîche
• 2 stalks coriander (for garnish)

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Slice or shred half of a carrot into thin strips.
3. 3. Grate the other half of the carrot finely.
4. 4. Dice the remaining carrot pieces and the potatoes into small cubes.
5. 5. Peel the garlic and slice it.
6. 6. Heat rapeseed oil in a pot.
7. 7. Add the diced potatoes, the remaining carrot pieces, and the garlic to the hot oil.
8. 8. Sauté the ingredients for one to two minutes.
9. 9. Add the ginger and the curry powder.
10. 10. Fry the spices briefly.
11. 11. Deglaze the mixture with vegetable broth and cream.
12. 12. Let the soup simmer on low heat for about twenty minutes.
13. 13. Puree the soup until smooth.
14. 14. Add the finely grated carrot to the soup.
15. 15. Simmer the soup briefly to thicken it.
16. 16. Add more broth if the soup is too thick.
17. 17. Let the soup rest for a few minutes.
18. 18. Heat some oil in a frying pan.
19. 19. Fry the carrot strips until golden brown.
20. 20. Drain the strips on kitchen paper.
21. 21. Lightly salt the carrot strips.
22. 22. Add the chopped coriander to the soup.
23. 23. Season the soup with salt and cayenne pepper.
24. 24. Serve the soup onto plates.
25. 25. Add a dollop of crème fraîche to each plate.
26. 26. Garnish the soup with the carrot strips and fresh coriander.

Nutrition per serving

• kcal: 298
• Protein: 3 g · Fett/Fat: 24 g · Carbs: 18 g