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Carrot Ginger Soup

Author Klaraslife

Ingredients

Soup

  • 600 g of carrots sliced
  • 1 onion diced
  • 2 cloves of garlic diced
  • 20 g of ginger diced
  • 2 tbsp olive oil
  • 400 ml broth + more
  • 50 ml white wine
  • 100 ml of coconut milk or oat cream

spices

  • 1 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/2 tsp curry powder

Roasted seeds

  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 tbsp of sesame seeds

Instructions

Roasted seeds

  • Put seeds in a skillet and fry, season with salt, set aside and let cool.

Soup

  • Fry the onions and garlic in oil.
  • Add carrots and ginger. Stir in and add the spices.
  • Sauté briefly until the scent rises and deglaze with broth and white wine.
  • Simmer for about 30 minutes with the lid closed or until the carrots are soft.
  • Puree the soup with a hand blender or put in a blender and mix until smooth. (Careful if you use the blender, the lid can lift) Start with the smallest step.
  • If you like, you can pass the soup through a sieve.
  • Season with "milk", salt and pepper and bring to a boil again. Depending on the desired consistency, add a little broth.
  • Put in a bowl and serve with salted nuts and chopped parsley.