Carrot cream with leek and ginger

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2–3 Potatoes (approx. 150 g)
  • 500 g young carrots
  • 1 thin stalk leek (leek)
  • 1 walnut-sized piece of ginger
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1-2 TEASPOONS Vegetable broth
  • 3-4 Stem(s) Coriander (or parsley)
  • 3 tablespoons (75 g) Fresh cream

Directions

  1. 1

    Peel, wash and chop the potatoes and carrots. Clean and wash the leek. Separate the white and green from the leek and cut into thin rings. Peel ginger and chop finely.

  2. 2

    Briefly fry the leek in 1 tbsp. hot oil. Season with salt and pepper and remove. Steam potatoes, carrots and the rest of the leek in 1 tablespoon of oil for about 4 minutes. Fry ginger briefly. Season with salt, pepper and 1 pinch of sugar.

  3. 3

    Pour on 1 l water, add stock and bring to the boil. Cover and simmer for about 20 minutes.

  4. 4

    Wash the coriander and chop finely, except for a little bit. Puree the soup, season to taste, refine with crème fraîche and coriander. Garnish with leek green and the rest of the coriander. Serve with bread and butter.

Nutrition Facts

KCAL
170 kcal
CARBS
12 g
FATS
12 g
PROTEINS
3 g