🍲 Sweet Potato Carrot Soup with Fried Goat Cheese Medallions

Name: Sweet Potato Carrot Soup with Fried Goat Cheese Medallions
Total time: 30 min
Yield: 4 servings
Ingredients: Sweet potatoes 600 g; Carrots 400 g; Onions, yellow 1 pc.; Oil 3 tbsp; Dry white wine 100 ml; Vegetable broth 900 ml; Salt pinch; Pepper, black ground pinch; Goat cheese roll 200 g; Bacon 100 g; Whipping cream 100 ml

351 kcal · 30 min · 4 servings

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Ingredients

Sweet potatoes 600 g
Carrots 400 g
Onions, yellow 1 pc.
Oil 3 tbsp
Dry white wine 100 ml
Vegetable broth 900 ml
Salt pinch
Pepper, black ground pinch
Goat cheese roll 200 g
Bacon 100 g
Whipping cream 100 ml

Instructions

1. Peel and wash the sweet potatoes and carrots, then cut them into cubes. Halve the onion, peel it, and chop it into cubes.
2. Heat 1 tablespoon of oil in a pot over high heat and sauté the sweet potatoes, carrots, and onion for about 3 minutes. Deglaze with white wine and add vegetable broth. Season with salt and pepper, cover, and let simmer for about 20 minutes over medium heat.
3. Cut the cheese into slices about 1 cm thick. Wrap each slice with bacon. Heat 1 tablespoon of oil in a pan over high heat and fry the goat cheese with bacon for about 4 minutes.
4. Add the cream to the soup, puree everything finely, and season to taste. Serve the soup in bowls and top with the goat cheese medallions. Enjoy your meal!

Nutrition per serving

kcal: 351
Protein: 12 g · Fett/Fat: 16 g · Carbs: 36 g