Healthy Carrot Ginger Soup recipe for winters days
Recipe for delicious and healthy domestic soup for cold weather
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Carrot Ginger Soup recipe:
2 tablespoons butter (2 supene kašike maslaca)
1 tablespoon olive oil (1 supena kašika maslinovog ulja)
240 grams diced onions (240 grama seckanog crnog luka)
120 grams diced celery (120 grama seckanog svežeg celera)
60 grams minced ginger (60 grama rendanog svežeg djumbira)
1 tablespoon minced garlic (1 supena kašika mlevenog ili sitno seckanog belog luka)
250 grams carrots, peeled and roughly chopped (250 grama krupno seckane šargarepe)
1.25 liter chicken stock (1,25 litara kokošije supe)
1 teaspoon salt (1 čajna kašičica soli)
1/2 teaspoon freshly ground pepper (1/2 čajne kašičice sveže mlevenog bibera)
1 bay leaf (1 lovorov list)
120 milliliters heavy cream (120 ml pavlaka za kuvanja)
Sour cream, for garnish (kisela pavlaka)
Chopped chives, for garnish (sveži vlasac za dekoraciju)
Directions for Carrot ginger soup
Set a large pan over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.
Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning; add the heavy cream to the pot.
To serve Carrot Ginger Soup, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh chives.
Karen Dakic
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