Carrot & Ginger Soup

Name: Carrot & Ginger Soup
Total time: 45 min
Ingredients: 150 g carrots, diced; 10 g fresh ginger, peeled and finely diced; 10 g onions, diced; 12.5 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 4.5 g brown sugar; 150 ml vegetable stock; 37.5 ml Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg; 2 ml lemon juice; salt and pepper; fresh herbs (e.g. shiso)

Source: https://www.oldenburger-professional.com/rcp_recipe/carrot-and-ginger-soup-pro

Total time

45 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
1500	g	carrots, diced
100	g	fresh ginger, peeled and finely diced
100	g	onions, diced
125	g	Oldenburger Butter unsalted
45	g	brown sugar
1500	ml	vegetable stock
375	ml	Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg
20	ml	lemon juice
		salt and pepper
		fresh herbs (e.g. shiso)

Preparation

Sauté the carrots, ginger and onions in Oldenburger Butter. Add the sugar and let it caramelise.

Making the Soup

Pour in the stock and Oldenburger Chef’s Cooking Cream, then bring to a boil and cook over medium heat for about 20 minutes.

Refinement

Purée the soup and season it with the lemon juice, salt and pepper.

The Final Touch

Serve 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.