Carrot cream soup with ginger and ricotta

Name: Carrot cream soup with ginger and ricotta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 350 g peeled carrots; 70 g peeled potatoes; 80 g onion; 10 g fresh ginger; 400 ml milk; 60 g butter; 7 tablespoons olive oil; pinch of freshly ground pepper; 1 tablespoon salt; 1.5 tablespoons ricotta; 1 tablespoon roughly chopped chives; extra virgin olive oil; freshly ground pepper

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

350 g peeled carrots
70 g peeled potatoes
80 g onion
10 g fresh ginger
400 ml milk
60 g butter
7 tablespoons olive oil
pinch of freshly ground pepper
1 tablespoon salt

INGREDIENTS FOR GARNISH

1.5 tablespoons ricotta
1 tablespoon roughly chopped chives
extra virgin olive oil
freshly ground pepper

INSTRUCTIONS

1
Peel and roughly chop the onion and ginger. Cut the carrots and potatoes into smaller cubes.
2
In a saucepan over medium heat, warm 5 tablespoons of oil and sauté the onion until translucent. Add the carrots, potatoes, and ginger and sauté for 5 minutes, stirring occasionally.
3
Season with salt and pepper, pour in the milk and 400 ml of water, and stir. Cook over low heat for 20–25 minutes. Stir occasionally.
4
Add the butter and remaining oil, then blend the soup until smooth with an immersion blender.
5
Place a portion of ricotta into each serving, garnish with chives and pepper, and drizzle with oil.

Tip

You will need an immersion blender to prepare the cream soup.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.