Carrot Cream Soup

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Onions peel and in fine cubes cut. Peel and wash carrots and potatoes and cut into cubes. Heat the fat in a saucepan. Sauté the onions until translucent. Add carrots and potatoes and fry.

2. 2

   Season with salt and pepper. Halve the chilli pepper, remove the seeds and add to the vegetables. Fill up with broth and cook covered for 15-20 minutes. In the meantime, peel ginger and cut into fine cubes. Remove the chilli pepper. Puree the vegetables in the stock. Add ginger, fill up with cream. Let simmer for about 10 minutes at low heat. Cut the cooked chilli pepper into fine rings and add to the soup.

3. 3

   Remove the chilli pepper. Puree the vegetables in the stock. Add ginger, fill up with cream. Let simmer for about 10 minutes at low heat. Cut the cooked chilli pepper into fine rings and add to the soup. Serve portion by portion garnished with coriander

Nutrition Facts

KCAL
290 kcal

CARBS
13 g

FATS
24 g

PROTEINS
4 g