Carrot cream soup with ginger and mangetout julienne

Name: Carrot cream soup with ginger and mangetout julienne
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1-2 Garlic cloves; 500 g Carrots; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 walnut-sized piece of ginger tuber; 100 g Sweet peas; 200 g Coconut milk; 7-10 Tbsp a few drops of chili oil or tabasco; 7-10 Tbsp Soy sauce

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1-2 Garlic cloves
500 g Carrots
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 walnut-sized piece of ginger tuber
100 g Sweet peas
200 g Coconut milk
7-10 Tbsp a few drops of chili oil or tabasco
7-10 Tbsp Soy sauce

Directions

1
Peel and chop the onion and garlic. Peel and wash the carrots and cut 400 g into small pieces. Melt 1 tablespoon butter. Fry onion, garlic and carrots in it. Deglaze with 750 ml water, season with salt and pepper.
2
Cover and cook for about 20 minutes. In the meantime peel the ginger. Clean and wash the mangetouts. Cut ginger, remaining carrots and mangetouts into fine strips. Melt 1 tablespoon butter. Steam prepared strips in it at low heat for about 7 minutes. Season lightly with salt and pepper. Refine soup with coconut milk, bring to the boil again. Season to taste with salt and chilli oil or Tabasco.
3
Steam prepared strips in it at low heat for about 7 minutes. Season lightly with salt and pepper. Refine soup with coconut milk, bring to the boil again. Season to taste with salt and chilli oil or Tabasco. Serve in portions with the vegetable strips. Add the soy sauce