Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 30 g butter
- 400 g carrot (s)
- 1 tablespoon curry, (mild)
- 1 dash white wine
- 100 ml orange juice
- 2 pinches ginger (freshly grated)
- 1 teaspoon honey
- 500 ml vegetable stock
- 300 ml cream
- 50 g sour cream
- salt
For decoration:
- Coriander green
Print Recipe
Pin Recipe Instructions
- Peel the onion, chop it roughly and fry in butter.
- Wash and peel the carrots, chop them roughly, add them to the pot and let them sauté briefly. Add the curry and honey, stir well and deglaze with the wine.
- When the liquid has almost boiled off, add the orange juice and the vegetable stock. Season with ginger and cook for a good 20 minutes.
- When the carrots are soft, add the heavy cream and sour cream. Bring to the boil once and puree in a blender or with a hand blender. If necessary, season with salt.
- Serving:
- Put the carrot-ginger soup on a plate and decorate with coriander leaves.
- Good Appetite!
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