Cold Carrot-Ginger Soup

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(1 vote)
Cold Carrot-Ginger Soup
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 55 min.
Ready in

Ingredients

for
4
Ingredients
400 grams carrots
1 piece fresh ginger (about 2 cm)
1 tablespoon butter
500 milliliters Vegetable broth
salt
freshly ground peppers
½ teaspoon Curry
100 grams cooked Surimi (Asian seafood paste)
100 grams cream cheese
50 milliliters Whipped cream
1 Lime (zested and juiced)
How healthy are the main ingredients?
carrotcream cheeseWhipped creamgingersaltCurry

Preparation steps

1.

Peel the carrot and ginger, cut into small cubes and sauté for 2 minutes in a pan with melted butter. Pour in the broth and cook 20-25 minutes until soft over medium heat. Puree the soup using an immersion blender, season with salt, pepper and curry powder and let cool completely.

2.

Meanwhile, finely chop the surimi with a knife and combine with the cream cheese. Beat the cream until stiff and fold into the cream cheese mixture. Season with salt, pepper and lime juice. Pour soup into 4 glasses. Dollop with cream mixture and serve garnished with lime zest.