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–+ servings

Carrot and ginger soup with crème fraîche & cress

Carrots and ginger are sautéed with onions, infused with stock and pureed. Served with crème fraîche and cress - a simple but sophisticated starter.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine International cuisine
Servings 2 People
Calories 210 kcal

Cooking utensils

  • 1 Medium sized pot
  • 1 Blender
  • 1 Cutting board
  • 1 Sharp knife

Ingredients
  

For the soup:

  • 500 g Carrots peeled, diced
  • 1 Onion diced
  • 20 g fresh ginger peeled, chopped
  • 1 Tbsp butter
  • 500 ml Vegetable broth
  • 100 ml Orange juice
  • Salt Pepper

For the garnish:

  • 2 tablespoon crème fraîche
  • 1 Handful of cress
  • 1 teaspoon lemon zest

Preparation
 

Soup base:

  • Heat the butter in a pan and fry the onion and ginger until translucent.
  • Add the carrots and sauté for 5 minutes.

Infuse and cook:

  • Deglaze with stock and orange juice.
  • Simmer for 15 minutes until the carrots are soft.

Puree and season to taste:

  • Puree the soup and season with salt and pepper.

Dressing:

  • Pour into soup bowls and garnish with crème fraîche, cress and lemon zest.

Recommended side dishes:

  • Crispy croutons
  • Thinly sliced baguette
  • Small leaf salad with orange fillets

Nutritional values per portion

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 8g
Keyword Carrot and ginger soup, creamy soup, Riesling Kabinett, Starter idea, vegetarian recipe, Wine pairing
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