Carrot Cream Soup with Ginger and Ricotta
40 min
Under an hour
Sezamo
Preparation method
Preparing the Vegetables
1
Peel the onion and ginger, then chop them coarsely. Peel the carrots and potatoes and cut them into small cubes to cook faster.
Cooking the Soup
2
In a large pot, heat 105 ml of olive oil over medium heat. Add the onion and sauté until translucent. Add the carrots, potatoes, and ginger, then sauté for 5 minutes, stirring occasionally.
3
Season with salt and pepper to taste. Pour in the milk and 400 ml of water, then mix well. Let the soup simmer over low heat for 20–25 minutes, until the vegetables are tender. Stir occasionally.
Chef's tip
To achieve a perfect cream soup, you need an immersion blender. If the soup is too thick, you can add a little more warm milk or water until you reach the desired consistency.
Ingredients
Price per portion:RON 9.63
SOUP AND SERVING INGREDIENTS
Nutritional values
Energy value
2029.24 kJ485 kCalFats
32 gCarbohydrates
35 gProtein
12 gWe Also Recommend
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40 min
Under an hour
