Apple and carrot soup

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 small onion
  • 500 g Carrots
  • 1 (approx. 150 g) Apples
  • 1-2 TABLESPOONS Oil
  • 1/4 l apple juice
  • 2-3 TEASPOONS Vegetable broth (instant)
  • 7-10 Tbsp salt, white pepper
  • 7-10 Tbsp Worcester sauce
  • 4-6 cooked, peeled
  • 7-10 Tbsp Prawns
  • 1/2 bunch Dill
  • 100 g Whipped cream

Directions

  1. 1

    Peel onion, carrots and apple. Wash the carrots and core the apple. Cut everything into small pieces

  2. 2

    Heat the oil in a pot. Fry the onion, carrots and apple in it. Deglaze with juice and 1/2 l water and bring to the boil. Stir in broth and simmer covered for about 20 minutes

  3. 3

    Puree everything with the cutting stick of the hand mixer. Season with salt, pepper and a few dashes of Worcester sauce

  4. 4

    Rinse shrimps cold and dab dry. Heat briefly in the soup. Wash and finely chop the dill. Whip cream until half stiff. Arrange the soup in four deep plates with a dollop of cream and dill each

  5. 5

    Instead of prawns, you can also make the soup with

  6. 6

    arrange smoked salmon strips or trout filet

  7. 7

    The soup is also suitable as a light midday meal

  8. 8

    Then cook 2-3 potatoes with it

Nutrition Facts

KCAL
180 kcal
CARBS
11 g
FATS
11 g
PROTEINS
8 g

Categories & Tags

AppetizerMain dishSoups