Carrot-ginger soup with sesame chicken

Name: Carrot-ginger soup with sesame chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Carrots; 7-10 Tbsp Salt; 1 Onion; 80 g Ginger Tuber; 1 Garlic clove; 1 TABLESPOON Butter; 1 heaped Tsp curry powder; 1 l Vegetable broth; 3 Stem(s) Coriander; 2 Chicken fillets (approx. 125 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 TABLESPOONS Sesame seed; 150 g (150 g) Fresh cream; 7-10 Tbsp Curry Powder; 8 wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Carrots
7-10 Tbsp Salt
1 Onion
80 g Ginger Tuber
1 Garlic clove
1 TABLESPOON Butter
1 heaped Tsp curry powder
1 l Vegetable broth
3 Stem(s) Coriander
2 Chicken fillets (approx. 125 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
3 TABLESPOONS Sesame seed
150 g (150 g) Fresh cream
7-10 Tbsp Curry Powder
8 wooden skewers

Directions

1
Peel and wash the carrots. Cut 1 carrot into small cubes. Cook in little salt water for about 5 minutes. In the meantime cut the remaining carrots into large pieces. Peel and finely dice onion, ginger and garlic. Melt butter in a pot. Sauté onion and garlic in it, dust with curry. Add the carrot pieces, also fry. Pour in broth, bring to the boil and cook for about 15 minutes
2
Wash the coriander, shake dry and pluck the leaves from the stalks. Wash the chicken meat, dab dry and cut into narrow, longish strips. Stick them snake-shaped on 8 skewers. Heat oil in a pan. Fry the skewers for 6-7 minutes while turning. Season with salt and pepper. Remove, roll in sesame seeds and keep warm
3
Puree the soup, add crème fraîche and puree again briefly. Add carrot cubes. Season to taste with salt and pepper. Arrange soup in bowls. Garnish with coriander leaves and sprinkle with curry powder. Add chicken skewers