Carrot – Ginger Soup with Fresh Chervil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g carrots (carrots, yellow beets)
- 1 onion (s)
- 1 tomato (s)
- 2 teaspoons powdered sugar
- 0.8 liters poultry broth
- 1 teaspoon ginger, finely chopped
- 2 cloves garlic
- 0.5 teaspoon ½ curry
- 1 apple, red cheeked
- 100 ml cream
- 40 g butter
- 1 can coconut milk
Print Recipe
Pin Recipe Instructions
- Peel the carrots and onions, cut into small pieces with the tomato. Caramelize 1 teaspoon of powdered sugar in a saucepan over a mild heat, add the vegetables and sweat. Pour in the broth and simmer the vegetables for 20 minutes more than simmer. Season with ginger, garlic and curry.
- Cut the apple into wedges, peel one wedge and add to the soup. Add the cream and 30 g butter to the soup and puree everything with the hand blender. Add coconut milk, season with salt and pepper. Caramelize the remaining powdered sugar in an amber color. Put in the apple wedges, add the remaining butter and let the wedges caramelize on both sides. Serve on the soup. Garnish with chervil leaves and serve immediately.
- As a variant, you can also stir in 1/2 glass of dry white wine, 1/2 tablespoon balsamic vinegar and 100 ml cream, but then leave out the coconut milk.
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