Carrot and ginger soup
- 4 people
- AVERAGE
- Down
Total time : 40 minutes
- 25 minutes
- 15 minutes
Ustensiles requis
- Thrifty
- Knife
- Pan
- Chopper
- Mixer
A comforting velouté where the sweetness of carrots blends with the spicy warmth of ginger.
Dans cette recette
Bio
Ingredients
- 900 g of carrots
- 6 tbsp of Concentrate to Dilute - Ginger
- 3 yellow onions
- 2 tsp of 5 spices
- 750 ml of chicken stock
- 4 tbsp fresh orange juice
- 20 cl of liquid whole cream
- 50 g of hazelnuts
- Hazelnut oil
- Pepper
Préparation
- 01 Peel the carrots and onions and chop them coarsely.
- 02 In a saucepan, pour a dash of hazelnut oil and fry the onions for 3/4 minutes over medium heat.
- 03 Add the carrots and spices and continue cooking for 5 minutes.
- 04 Add the chicken stock, orange juice, ginger, and vegetables. Cook over medium heat for 25 minutes.
- 05 Once the vegetables are cooked, blend everything until smooth. Add the cream and return to the heat.
- 06 Add pepper to taste.
- 07 Chop the hazelnuts and lightly toast them in a pan. Set aside until ready to serve.
- 08 When serving, pour a little of the soup into bowls and sprinkle with toasted hazelnuts. Finally, drizzle with hazelnut oil.
Founder Alain Milliat
Founder of the brand
