🍽️ Creamy Carrot Soup with Ginger

Name: Creamy Carrot Soup with Ginger
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g carrots; 1 onion; 2 garlic cloves; 30 g ginger; 0.5 red chili pepper; 1 tbsp rapeseed oil; 800 ml vegetable broth; 100 ml whipping cream; salt; cayenne pepper; 1 tbsp curry powder; 2 tbsp orange juice; cress (for garnish)

165 kcal · 30 min · 4 servings

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Ingredients

600 g carrots
1 onion
2 garlic cloves
30 g ginger
0.5 red chili pepper
1 tbsp rapeseed oil
800 ml vegetable broth
100 ml whipping cream
salt
cayenne pepper
1 tbsp curry powder
2 tbsp orange juice
cress (for garnish)

Instructions

1. Peel the carrots and grate them finely.
2. Peel the onion and garlic.
3. Dice the onion and garlic into small cubes.
4. Peel the ginger and grate it finely as well.
5. Clean the chili (preferably wearing gloves) and chop it finely.
6. Heat the oil in a pot.
7. Sauté the onion, garlic, ginger, and chili in it for 1 to 2 minutes until translucent.
8. Sprinkle 1/2 tbsp of curry powder over the mixture.
9. Add the carrots.
10. Pour in the broth.
11. Cook the soup over medium heat for 20 to 25 minutes until the vegetables are soft.
12. Blend the soup finely with a hand blender.
13. Pass the soup through a sieve.
14. Stir in the cream.
15. Season the soup with salt, pepper, the remaining curry, and orange juice.
16. Add a little more broth if you prefer a thinner consistency, or let the soup reduce slightly if you like it thicker.
17. Ladle the soup into bowls.
18. Serve with cress and carrot garnish as desired.

Nutrition per serving

kcal: 165
Protein: 3 g · Fett/Fat: 11 g · Carbs: 14 g