Carrot and coriander soup

Name: Carrot and coriander soup
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 250 g Potatoes; 500 g Carrots; 1 medium onion; 1 walnut-sized piece of ginger tuber; 2 TABLESPOONS Sesame Oil; 1,5 l Chicken broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 50 g Whipped cream; 1 TABLESPOON Honey; 1-2 TABLESPOONS Wine vinegar; 1/2 Pot of coriander; 1 package (200 g) Double cream cream cheese

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

250 g Potatoes
500 g Carrots
1 medium onion
1 walnut-sized piece of ginger tuber
2 TABLESPOONS Sesame Oil
1,5 l Chicken broth (instant)
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
50 g Whipped cream
1 TABLESPOON Honey
1-2 TABLESPOONS Wine vinegar
1/2 Pot of coriander
1 package (200 g) Double cream cream cheese

Directions

1
Peel and wash the potatoes and carrots. Cut a carrot into fine strips and blanch. Dice remaining vegetables. Peel and finely dice onion and ginger. Heat the oil. Sauté onion and diced vegetables in it. Deglaze with broth.
2
Cover and cook for about 20 minutes. Season with salt and chilli. Puree vegetables and refine with cream. Season soup with salt, honey and vinegar. Wash the coriander and remove the leaves. Cut off cream cheese dumplings with 2 teaspoons and turn in the coriander. Serve the dumplings and fine carrot strips in portions in the soup