Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 shallot (s)
- 400 g carrot (s)
- 1 piece (s) ginger, small
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 liter vegetable stock
- 250 g sour cream
- Salt and pepper, from the mill
- 1 lime (s)
- 1 teaspoon coriander greens, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Peel and dice the shallots. Cut the carrots into slices. Peel and grate the ginger.
- Heat the butter in a saucepan, sauté the shallots, add the carrots, sugar and ginger and glaze. Pour in the vegetable stock and cook the carrots until soft and let cool.
- Add the sour cream and finely puree everything with a hand blender and then pass through a sieve. Season to taste with salt, pepper and lime juice and chill in the refrigerator.
- To garnish, blanch lime zest and carrot julienne strips and chill in cold water. Serve on chilled plates and garnish with the zest and coriander leaves. The soup can also be served warm.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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