Hokkaido Carrot Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 3 carrot (s)
- 1 leek
- 400 ml vegetable stock
- 0.25 ¼ chilli pepper (s), dried
- 2 teaspoons coriander
- 1 piece (s) ginger, fresh
- a bit salt
- 1 teaspoon butter or oil
- some sour cream
Print Recipe
Pin Recipe Instructions
- Core the Hokkaido and cut into large pieces, peel and slice the carrots, then place in a 3 - 4 liter saucepan.
- Cut the leek lengthways, wash and cut the whites into slices. Peel 1/4 of the dried chilli pepper, about 2 teaspoons of coriander powder and about 1 - 2 cm of fresh ginger tuber and cut into slices. Add 1 - 2 teaspoons of butter for vitamin absorption and flavor. If you don`t like that, take some oil. Top up with approx. 400 - 500 ml vegetable stock and simmer everything over low heat.
- The Hokkaido with shell disintegrates completely after a while. When the carrots are tender, puree everything with a magic wand. Season to taste, add water and season with salt.
- If you like, you can round off the soup with a dollop of sour cream or sour cream.
- Serve with a piece of white bread.
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