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Carrot Ginger Soup

Carrot Ginger Soup
94
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
1 thumb-sized pieces Ginger root
1 Lime
1 red Pepperoncini
2 Garlic cloves
1 bunch Cilantro
1 liter Instant vegetable broth
4 Carrots
1-2 tsp Curry
4 tablespoons Whipping cream
freshly ground pepper (and salt)
1 pinch Sugar
2 tablespoons Almond slivers
1 teaspoon Vegetable oil
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Preparation steps

1

Rinse and slice the ginger. Rinse and slice the lime. Halve the pepperoncini and cut into small pieces. Rinse the cilantro and pluck the leaves, setting a few leaves aside for the garnish.

2

Pour the broth and the prepared ingredients into a large pot. Simmer for about 20 minutes. Peel and slice the carrots. Add the carrots and simmer for about 20 minutes, until soft. Stir in the curry powder.

3

Puree the soup and pour through a sieve.

4

Stir in the cream and season with salt, pepper and sugar. Roast the almonds in hot oil. Serve the soup sprinkled with almonds and cilantro.