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🍽️ Oriental-style carrot soup with ginger and sour cream

314 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots
• 2 Garlic cloves
• 2 tbsp Sunflower oil
• 2 tbsp Freshly grated ginger
• 2 tsp Curry powder
• 0.5 tsp Cayenne pepper
• 600 ml Vegetable broth
• 300 ml Whipping cream
• Salt
• Thyme (for garnish)

Instructions

1. 1. Peel the carrots and cut them into small cubes.
2. 2. Peel the garlic cloves and slice them thinly.
3. 3. Heat some oil in a pot.
4. 4. Add the carrot cubes and garlic slices to the hot oil.
5. 5. Sauté the vegetables for 1 to 2 minutes until fragrant.
6. 6. Add the ginger and curry powder and sauté briefly.
7. 7. Deglaze the mixture with vegetable broth.
8. 8. Add the cream, but reserve about 100 milliliters for later.
9. 9. Simmer the soup over low heat for 20 to 25 minutes, stirring occasionally.
10. 10. Puree the soup finely with a hand blender.
11. 11. Season the soup with salt and cayenne pepper to taste.
12. 12. Serve the soup onto plates.
13. 13. Drizzle 1 to 2 tablespoons of the reserved liquid cream onto the soup.
14. 14. Swirl the cream decoratively into the soup.
15. 15. Garnish the plates with fresh thyme and serve the soup.

Nutrition per serving

• kcal: 314
• Protein: 3 g · Fett/Fat: 29 g · Carbs: 11 g