Carrot-Ginger Soup with Croutons
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Source: https://recipheon.com/en/recipes/soups/carrot-ginger-soup-with-croutons
About this recipe
Carrot-ginger soup with croutons is a smooth, warming soup made with vegetable broth, carrots, and fresh ginger. The carrots provide natural sweetness and vibrant color, while the ginger adds a distinct, gently spicy contrast. Bread croutons toasted in olive oil bring a crisp counterpoint to the creamy consistency. This simple puréed carrot soup makes a light but flavorful meal.
Ingredients
Servings: 4
600 g carrots
1 cm piece of ginger
850 ml vegetable broth
2 slices bread
1 tablespoon olive oil
Steps
Peel the carrots and cut them into thin slices, peel and finely grate the ginger, and cut the bread into small cubes.
Place the carrots and ginger in a pot, pour in 850 ml broth, and cook for 18–20 minutes, until the carrots are completely tender.
Blend the soup with an immersion blender for 60–90 seconds, until completely smooth.
While the carrots cook, heat a skillet, add 1 tablespoon olive oil and the bread cubes, and toast over medium heat for 5–6 minutes, stirring often, until the croutons are golden brown and crisp.
Divide the puréed soup among four bowls and add the croutons just before serving.
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