Leaves are becoming colorful outside and also inside the kitchen it’s time for some color. Last night the temperature in Hamburg was close to 0 C° so some inner warmth can’t be wrong. It’s soup season! The carrot-ginger soup is fruity and spicy at the same time and will definitely sell any upcoming cold.
Ingredients:
- 500 grams carrots
- 2 potatoes
- 1 onion
- Garlic
- Vegetable broth (if you are not cooking it yourself please use one without glutamate)
- ½ apples
- Ginger
- Chili
- Salt/pepper
- Yoghurt
- Oil
- Cut the onions, the garlic the carrots and the peeled potatoes. (As it will be pureed anyway in the end pieces do not have to be too small or precise)
- Heat some oil in a huge pot and sweat onions, chili and garlic. After a short while also add the carrots and the potato pieces. Sear it for some minutes.
- Add cutted ginger and apple and cover with the broth.
- Let it cook for 40 minutes and then blend it. Let it simmer for another 10 minutes.
- Add salt and pepper and serve it together with two spoons of the yoghurt.
