Carrot and coriander soup

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 7
  • 250 g Potatoes
  • 500 g Carrots
  • 1 medium onion
  • 1 walnut-sized piece of ginger tuber
  • 2 TABLESPOONS Sesame Oil
  • 1,5 l Chicken broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp dried, crushed chili
  • 50 g Whipped cream
  • 1 TABLESPOON Honey
  • 1-2 TABLESPOONS Wine vinegar
  • 1/2 Pot of coriander
  • 1 package (200 g) Double cream cream cheese

Directions

  1. 1

    Peel and wash the potatoes and carrots. Cut a carrot into fine strips and blanch. Dice remaining vegetables. Peel and finely dice onion and ginger. Heat the oil. Sauté onion and diced vegetables in it. Deglaze with broth.

  2. 2

    Cover and cook for about 20 minutes. Season with salt and chilli. Puree vegetables and refine with cream. Season soup with salt, honey and vinegar. Wash the coriander and remove the leaves. Cut off cream cheese dumplings with 2 teaspoons and turn in the coriander. Serve the dumplings and fine carrot strips in portions in the soup

Nutrition Facts

KCAL
170 kcal
CARBS
10 g
FATS
13 g
PROTEINS
4 g