Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg carrot (s)
- 2 medium onion (s)
- 3 medium potato (s)
- 3 teaspoons chilli pepper (s), dried, crushed
- 1 bulb / n garlic, red (corresponds to approx. 4 normal garlic cloves)
- 2 teaspoons, heaped ginger, grated
- 3 cardamom pods
- 1 liter vegetable stock
- 100 g crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots. Peel the onions, garlic and potatoes and cut into small cubes.
- Put everything in a large saucepan, add the grated ginger, cardamom pods and chili pepper and fill up with the vegetable stock. Bring to a boil and simmer for about 15 minutes.
- Then take the pot off the stove and puree the soup, but first remove the cardamom pods. Refine with crème fraîche and season with salt and pepper.
- Tip: when at hand. Garnish with parsley, coriander leaves or cress.
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