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

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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

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef