Beetroot soup with carrot chips

Name: Beetroot soup with carrot chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 650 g Red prayers; 500 g Carrots; 1 piece(s) (approx. 2 cm) Ginger; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1,5 l Vegetable broth; 1 TEASPOON Cinnamon; 1 collar Chives; 125 g Schmand

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
650 g Red prayers
500 g Carrots
1 piece(s) (approx. 2 cm) Ginger
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1,5 l Vegetable broth
1 TEASPOON Cinnamon
1 collar Chives
125 g Schmand

Directions

1
Peel and chop the onions. Wash, peel and chop the beetroot (be careful with the dye! Wear disposable gloves). Peel and wash carrots and cut 300 g carrots into coarse slices. Peel ginger, grate finely.
2
Heat 2 tablespoons of oil in a large pot. Add onions, ginger, carrots and beetroot and fry while turning. Season with salt and pepper, deglaze with broth, bring to the boil, cover and simmer for about 25 minutes.
3
In the meantime, slice the remaining carrots into thin slices. Heat 1 tablespoon of oil in a large pan and roast the sliced carrots as chips, turning them over. Dust with cinnamon and let it drip off on kitchen paper.
4
Wash the chives, shake dry and cut into fine rolls. Add 75 g sour cream to the soup. Remove from heat and puree finely. Season again with salt and pepper. Serve the soup with sour cream, carrot chips and chives.