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🍲 Thai Carrot Cream Soup with Ginger

174 kcal · 30 min · 4 servings

Ingredients

• 4 carrots
• 150 g celeriac
• 35 g ginger
• 2 spring onions
• 1 tbsp olive oil
• 4 tsp red Thai curry powder (20 g)
• 1 orange
• 800 ml vegetable broth
• 150 g cream cheese (50 % fat in dry matter)
• 1.5 tbsp lemon juice
• salt
• 50 ml milk (3.5 % fat)

Instructions

1. 1. Peel the carrots, celery, and ginger.
2. 2. Cut the peeled vegetables and ginger into small pieces.
3. 3. Clean and wash the spring onions.
4. 4. Slice the spring onions into thin rings.
5. 5. Set aside a few green onion rings for garnish.
6. 6. Heat the oil in a pot.
7. 7. Add the carrots, celery, ginger, and spring onions to the pot.
8. 8. Sauté the vegetables over medium heat for 2 minutes.
9. 9. Stir 3 teaspoons of curry powder into the vegetables.
10. 10. Halve the orange.
11. 11. Squeeze the juice from the orange.
12. 12. Add the broth and orange juice to the vegetables.
13. 13. Simmer the soup over low heat for about 15 minutes.
14. 14. Puree the soup until smooth.
15. 15. Stir the cream cheese into the soup.
16. 16. Season the soup with lemon juice and salt.
17. 17. Divide the soup among small bowls.
18. 18. Warm the milk over low heat.
19. 19. Froth the milk using a milk frother.
20. 20. Top the soup with the milk foam.
21. 21. Sprinkle a little curry powder over the soup.
22. 22. Garnish the soup with the reserved spring onion rings.

Nutrition per serving

• kcal: 174
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 14 g