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Wine with food: Carrot and ginger soup with scallops alongside a glass of Riesling wine.

Carrot and ginger soup with coconut milk and fried scallops

This exotic carrot soup is the perfect choice for a light dinner or a sophisticated starter. In this recipe, we combine the natural sweetness of carrots with the creamy smoothness of coconut milk and the invigorating spiciness of fresh ginger. As a luxurious topping, scallops are briefly fried in butter, giving the dish a noble sea note. Paired with a tangy Riesling or Gewürztraminer, you will experience a pairing that impresses with its contrasts and freshness. This dish impresses with its velvety texture and high-quality aroma, which combines Asian influences with elegant culinary art and brings a smile to the face of every connoisseur.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main course
Cuisine Asian, Fusion
Servings 2 Servings
Calories 390 kcal

Cooking utensils

  • 1 Cooking pot
  • 1 Blender
  • 1 Pan
  • 1 Kitchen paper

Ingredients
  

  • 400 g Carrots
  • 1 Piece of fresh ginger approx. 3 cm
  • 1 Shallot
  • 250 ml Coconut milk
  • 300 ml Vegetable broth
  • 4 fresh scallops
  • 1 Tbsp butter
  • 1 1 tbsp olive oil
  • Salt and white pepper
  • A squeeze of lime juice
  • Fresh coriander or Thai basil

Preparation
 

PREPARATION:

  • Peel and roughly chop the carrots.
  • Peel and finely grate the ginger.
  • Finely dice the shallot.
  • Wash the scallops and pat dry with kitchen paper.

COOKING STEPS:

  • Heat the olive oil in a pan.
  • Sauté the shallot and ginger until translucent.
  • Add the carrot pieces and fry briefly.
  • Deglaze with vegetable stock.
  • Simmer the carrots for approx. 15 minutes until soft.
  • Pour the coconut milk into the pan.
  • Blend everything finely with a hand blender.
  • Season to taste with salt, pepper and lime juice.
  • In the meantime, heat the butter in a pan.
  • Sear the scallops on each side for approx. 1 to 2 minutes.
  • The mussels should still be translucent on the inside.

DIRECTIONS:

  • Pour the hot soup into deep plates.
  • Place two scallops in the middle of the soup.
  • Garnish with fresh herbs.
  • Serve immediately.

SUPPLEMENTS:

  • Toasted baguette
  • Prawn skewers
  • Small wild herb salad

Nutritional values per portion

Calories: 390kcalCarbohydrates: 18gProtein: 12gFat: 28g
Keyword Carrot soup, Coconut milk, exotic, Fast & Noble, Fine tart, Ginger, Riesling, Scallops, Seafood, Wine with food
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