PREPARATION
BACK
Peel or clean the onion, garlic, ginger, potatoes and carrots and roughly chop them.
Heat the oil in a pot and sauté the vegetables for 2-3 minutes. Pour on the juice and stock. Add salt, pepper and leave to simmer for about 25 minutes until soft.
Then purré finely with a blender and either add some stock or boil down a little, as desired.
Stir all the sour cream except for 4 TSP into the soup and season to taste with salt and pepper. Divide the carrot cream soup into soup bowls or plates, and serve garnished with a dollop of sour cream and some basil.
Carrot soup with sour cream
15 min Leicht
Cooking time about: 30 min
Ingredients (for 4 persons)
1 onion
1 clove of garlic
1 piece of fresh ginger, about 1.5 cm
200 g floury potatoes
500 g carrots
2 TBSP rapeseed oil
200 ml orange juice
About 600 ml vegetable stock
Salt
Freshly ground pepper
1-2 TSP lemon juice
80 g MinusL Sour cream
Basil, to garnish
PRODUCTS
