Carrot soup with ginger and cream
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Step 2:
Fry the carrots and onions.
Step 3:
Add broth and cook for 30 min.
Step 4:
Chop the soup with a blender, add curry, ginger, cream,
Step 5:
Add orange juice.
Step 6:
And bring everything to a boil.
Step 7:
Easy and delicious soup for any day! Cooking it is not difficult at all. We will need chicken broth, which needs to be prepared in advance. Fry the sliced carrots and onions in small pieces in butter. Then pour the vegetables with hot broth and cook for about 30 minutes . Rub the softened vegetables in a blender to a puree, season with grated ginger, curry, add orange juice, cream and bring everything to a boil, season with salt and pepper. The finished soup can be decorated with herbs, sliced orange rings or served with crackers.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Curry - 352 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
