Buy all ingredients right below the recipe
INGREDIENTS
- 300 g peeled carrots (6 medium-sized, not overgrown ones)
- 1 very small onion
- 40 g butter
- 1 teaspoon sugar
- 200 ml whipping cream
- 500 ml vegetable or poultry broth
- salt
- ½-1 teaspoon fresh grated ginger
Instructions
- 1Peel the onion and chop it finely. Scrape the carrots and slice them into barely half-centimeter thick pieces.
- 2Melt the butter in a pot, add the onion, and sauté over medium heat, stirring occasionally, for two to three minutes until softened (but not browned).
- 3Add the carrots, sprinkle with sugar, slightly increase the heat, and continue stirring for about five minutes until the carrots soften slightly. Pour in the boiling broth, cold whipping cream from the container, bring to a gentle boil, and simmer slowly for 10-15 minutes until the carrots are completely soft.
- 4Stir the grated ginger into the cooked soup and carefully transfer the soup to a stand blender. Close it and blend on the highest speed for at least two minutes until a smooth and foamy cream is formed. Alternatively, you can use an immersion blender; the result will be almost as wonderful.
- 5Pour the blended foamy soup into plates (actually bowls) and serve immediately. If you cleverly set aside a few cooked carrot slices before blending, use them to garnish the soup at the end.
Kuchařka pro dceru
Pesto from vegetable greens is a great way to use the whole vegetable and avoid waste. It tastes great with fresh pasta, on toasted bread, or as a seasoning for soups. Store in the refrigerator in a sealed jar covered with a layer of oil. Enjoy!