Carrot Soup with Prunes
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0
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
2
Description
Recipe by chef John Smith for a popular American restaurant.
Ingredients
- Carrot - 10.6 oz
- Onion - 0.7 oz
- Garlic - 1 clove
- Ginger - 0.4 oz
- Prunes - 1.8 oz
- Cilantro - 1 sprig
- Water - 27 fl oz
- Olive Oil - 2 tablespoons
- Croutons - 1.8 oz
Step by Step guide
Step 1
Slice the carrots into rounds, chop the onion into large cubes, and finely chop the garlic and ginger.
Step 2
Sauté the vegetables in oil in a pot until golden.
Step 3
Pour in the water and bring to a boil, then reduce the heat and cook until the carrots are tender.
Step 4
Use an immersion blender to puree the soup and add salt to taste.
Step 5
Add the diced prunes and finely chopped cilantro.
Step 6
Top the soup with rye croutons.
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