This carrot and ginger soup warms you from the inside out and impresses with its delicate balance of sweetness and spiciness. Topped with pumpkin seeds and a drizzle of pumpkin seed oil, it's the perfect treat—especially with crispy spelt pumpkin-crust bread.
1. Preparation: Peel and chop the carrots. Finely dice the onion and ginger.
Ingredients for 4 servings
- For the soup:
- 600 g carrots
- 1 piece of fresh ginger (approx. 3 cm)
- 1 onion
- 2 tablespoons oil (e.g. rapeseed or olive oil)
- 1 l vegetable broth
- 200 ml coconut milk (or cream for extra creaminess)
- salt, pepper
- Topping & Refinement:
- Juice of ½ orange (optional, for freshness)
- 4 tbsp pumpkin seeds
- some pumpkin seed oil for refining
- Served with: Quick organic spelt pumpkin crust bread
preparation
1. Preparation: Peel and chop the carrots. Finely dice the onion and ginger.
2. Sauté: Heat the oil in a large pot, sauté the onion and ginger until translucent. Add the carrot pieces and sauté briefly.
3. Cooking: Deglaze with vegetable stock and simmer for about 20 minutes until the carrots are soft.
4. Puree & season: Puree the soup finely, stir in the coconut milk and season with salt, pepper and, optionally, a little orange juice.
5. Topping: Briefly roast pumpkin seeds in a pan without fat until they crack slightly.
6. Serve: Ladle soup into bowls, sprinkle with pumpkin seeds, and finish with a few drops of pumpkin seed oil. Serve with fresh Rasche organic spelt pumpkin crust bread.
Tip: Add a pinch of curry or chili for extra spice.
