Carrot-Ginger Soup
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
5
Description
Carrot-Ginger Soup
Ingredients
- Carrot - 1 piece
- Sweet Onion - 1 head
- Yellow onion - 1 head
- Celery stalk - 1 stalk
- Bay leaf - ½ piece
- Parsley - ½ bunch
- Leek - ½ stalk
- Dry White Wine - 1 fl oz
- Water - 9 glasses
- Ginger Root - 1 piece
- Olive Oil - 2 tablespoons
- Garlic - 1 clove
- Natural non-fat yogurt - ⅓ cup
- Honey - 1 teaspoon
- Thyme - 1 teaspoon
- Ground Black Pepper - to taste
- Sesame Seeds - to taste
Step by Step guide
Step 1
Finely chop 1 kg of carrots, slice 1 sweet onion, mince the garlic, and grate 3 cm of ginger root.
Step 2
Prepare 6 glasses of vegetable broth: take 1 yellow onion, 1 carrot, 1 celery stalk, half a bay leaf, half a bunch of parsley, 10 grams of ginger root, half a leek, and wine, pour in 9 glasses of water, and cook until the water evaporates by a third. Do not salt the broth; it is better to season the dish to taste later.
Step 3
Heat the oil in a heavy-bottomed pot, add the chopped onion, and sauté for 5-6 minutes over low heat, stirring frequently.
Step 4
Add the garlic and grated ginger, and cook for another 2 minutes over low heat.
Step 5
Add the chopped carrots and broth to the pot. Bring the soup to a boil, cover with a lid, and simmer on low heat for 20-25 minutes.
Step 6
Blend the mixture with an immersion blender. Taste to check if there is enough pepper.
Step 7
Prepare the dressing: mix yogurt, honey, fresh thyme, and black pepper in a bowl.
Step 8
Serve the dish in bowls, add a spoonful of sauce, and sprinkle with sesame seeds.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.