Carrot soup with ginger

Carrot soup with ginger

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 190 kcal
, Fat: 7 g
, Carbohydrate: 26 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 shallots, roughly chopped
600 g carrots, chopped
200 g sweet potatoes, chopped
8 dl vegetable bouillon
½ tbsp ginger, finely grated
1 organic orange, a little grated zest and all of the juice (approx. 100 ml)
salt and pepper to taste


1 carrot, peeled lengthwise into strips
4 dried apple rings, roughly chopped
½ tbsp apple vinegar
1 tbsp olive oil
2 pinches salt
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How it's done

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Heat the oil in a pan. Briefly sauté the shallots. Add the carrots and sweet potatoes, cook for a further 5 mins. Pour in the stock, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. until soft. Blend the soup until smooth, stir in the ginger, orange zest and juice, season.


Mix the carrots and apple rings with the vinegar and oil, season with salt. Garnish the soup with the topping.

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