Exotic Beetroot Soup with Apple, Ginger, Carrots and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, cooked and vacuum-sealed
- 200 g carrot (s)
- 1 apple
- some lemon juice
- 1 medium onion (s), white
- 1 clove garlic
- 1 piece (s) ginger root, the size a walnut
- 1 liter vegetable broth
- 2 tablespoon cream cheese
- 1 tablespoon, leveled curry powder
- 0.5 teaspoon ½ cinnamon powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and slice the carrots, peel and dice the apple and drizzle with lemon juice. Also dice the onion, garlic and ginger and roast with a little oil along with the carrots and apple pieces. Now deglaze with the vegetable stock and cook until soft. This takes about 15-20 minutes, depending on the size of the carrot slices. Roughly chop the already cooked beetroot and add to the soup. Add the cream cheese, curry and cinnamon and puree everything into a creamy soup. Finally, season to taste with salt and pepper.
- As a starter, the soup is enough for 4 people. If it is to be served as a main course, flatbread goes very well as a filling side dish.
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