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Roasted carrot soup with ginger

Name: Roasted carrot soup with ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 kg carrots, peeled, in coarse pieces; 2 tbsp. olive oil; 3 onions, peeled, quartered; 4 cloves of garlic, in their skins; 1 thumb-sized piece of ginger, grated; 1 tbsp. lemon juice; 1 tsp. cumin; 1/2 tsp. ground coriander; 1 tsp. cinnamon; 1 tsp. paprika; 2 sprigs of thyme; 1 l vegetable stock; 400 ml coconut milk; salt & pepper; 4 tbsp. croutons; 1 tsp. smoked paprika; 2 tbsp. olive oil; some carrot greens; 4 tbsp. crème fraîche

Quick, easy, delicious! A soup is made in no time and always tastes great. Today we have a delicious carrot soup recipe for you from @tinastausendschoen. The dish was prepared using the pots from our Original-Profi Collection®.

The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavours and the right tools: with the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. That is quality at professional level, exactly to your taste. Whether it’s quick searing, intense roasted flavours or a full menu for your guests – every detail is designed to support you. Often copied, never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.

Have fun trying it out!

40 min

Total Time

30 min

Cooking Time

10 min

Preperation Time

Ingredients

4 servings

2 kg	carrots, peeled, in coarse pieces
2 tbsp.	olive oil
3	onions, peeled, quartered
4	cloves of garlic, in their skins
1	thumb-sized piece of ginger, grated
1 tbsp.	lemon juice
1 tsp.	cumin
1/2 tsp.	ground coriander
1 tsp.	cinnamon
1 tsp.	paprika
2	sprigs of thyme
1 l	vegetable stock
400 ml	coconut milk
	salt & pepper
4 tbsp.	croutons
1 tsp.	smoked paprika
2 tbsp.	olive oil
some	carrot greens
4 tbsp.	crème fraîche

Instructions

Step 1 of 5:

Preheat the oven to 200°C. Distribute the carrots with the onions, garlic, and thyme on a baking sheet. Mix the oil with the spices and lemon juice and toss with the vegetables. Cook for approx. 20 minutes until the carrots turn a light brown color.

Step 2 of 5:

Bring vegetable broth and coconut milk to a simmer in a pot. Add the oven vegetables (squeeze the garlic out of its skins first) and simmer until the carrots are tender.

Step 3 of 5:

Puree finely with an immersion blender and season to taste. If necessary, add more broth if the soup is too thick.

Step 4 of 5:

Roughly chop croutons with a knife and mix with the remaining oil and paprika powder.

Step 5 of 5:

Divide soup among 4 plates and top with crème fraîche, croutons, and some carrot greens.