- 1.5 kg carrots, diced
- 100 g fresh ginger, peeled and finely diced
- 100 g onions, diced
- 125 g Oldenburger Butter, unsalted
- 45 g brown sugar
- 1.5 l vegetable stock
- 375 ml Oldenburger Chef's Cooking Cream UHT, 20% fat
- 20 ml lemon juice
- salt and pepper
- fresh herbs (e.g. shiso)
PreparationSauté the carrots, ginger and onions in Oldenburger Butter. Add the sugar and let it caramelise.
Making the SoupPour in the stock and Oldenburger Chef’s Cooking Cream, then bring to a boil and cook over medium heat for about 20 minutes.
RefinementPurée the soup and season it with the lemon juice, salt and pepper.
The Final TouchServe in bowls garnished with Oldenburger Chef’s Cooking and fresh herbs.
Tips from Chefs to Chefs
01: Chef´s Cooking Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.
02: Sauté 20 - 30 g yellow curry paste with the vegetable to add an exotic kick.