Soups & creams
Carrot and ginger cream soup
Sweet carrot cream with a spicy touch of ginger.
VegetarianVeganGluten-free
Ingredients
- 600 g carrots, sliced
- 1 onion, quartered
- 1 small potato, in chunks
- 15 g fresh ginger
- 550 g vegetable stock
- 100 g coconut milk
- 30 g extra virgin olive oil
- Salt and pepper to taste
Step-by-step
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- Put the onion and ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the carrots, the potato and the stock and season.
- Set 20 min/100°C/speed 1.
- Add the coconut milk and blend 1 min/speed 5-10 progressively.
- Adjust the salt and serve hot.
- Garnish with sesame seeds or coriander.
Tips
- Ginger adds a vibrant touch; adjust the amount to your taste.
- Coconut milk makes this cream creamy and vegan.
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