Roasted carrot soup with ginger
Quick, easy, delicious! Soup is quick to make and always tastes great. Today we have a delicious carrot soup recipe for you from @tinastausendschoen. The dish was prepared with the pots from our Original-Profi Collection®.
The Original-Profi Collection® by Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 2 kg | carrots, peeled, in coarse pieces |
| 2 tbsp. | olive oil |
| 3 | onions, peeled, quartered |
| 4 | cloves of garlic, in their skins |
| 1 | thumb-sized piece of ginger, grated |
| 1 tbsp. | lemon juice |
| 1 tsp. | cumin |
| 1/2 tsp. | ground coriander |
| 1 tsp. | cinnamon |
| 1 tsp. | paprika |
| 2 | sprigs of thyme |
| 1 l | vegetable stock |
| 400 ml | coconut milk |
| salt & pepper | |
| 4 tbsp. | croutons |
| 1 tsp. | smoked paprika |
| 2 tbsp. | olive oil |
| some | carrot greens |
| 4 tbsp. | crème fraîche |
Instructions
Step 1 of 5:
Preheat the oven to 200°C. Distribute the carrots with the onions, garlic, and thyme on a baking sheet. Mix the oil with the spices and lemon juice and toss with the vegetables. Cook for approx. 20 minutes until the carrots turn a light brown color.
Step 2 of 5:
Bring vegetable broth and coconut milk to a simmer in a pot. Add the oven vegetables (squeeze the garlic out of its skins first) and simmer until the carrots are tender.
Step 3 of 5:
Puree finely with an immersion blender and season to taste. If necessary, add more broth if the soup is too thick.
Step 4 of 5:
Roughly chop croutons with a knife and mix with the remaining oil and paprika powder.
Step 5 of 5:
Divide soup among 4 plates and top with crème fraîche, croutons, and some carrot greens.
