Carrot and Ginger Cream Soup
A silky QimiQ cream soup of carrots and fresh ginger, brightened with orange juice and white wine. Ingredients for 4 portions.
Ingredients
| 250 g | QimiQ Sauce Base | |
| 1 | Onion, finely sliced | |
| 250 g | Carrots, peeled, cut into pieces | |
| 10 g | Ginger root, peeled, cut into pieces | |
| 80 g | Butter | |
| 0.5 | Orange, juice only | |
| 125 ml | White wine | |
| 400 ml | Vegetable stock | |
| 1 tbsp | 15 ml | White balsamic vinegar |
| 1 pinch | Salt | |
| — | Pepper |
Instructions
- Sauté the onion, carrots and ginger in the butter until soft.
- Add the orange juice, white wine, vegetable stock and vinegar and bring to the boil. Continue to cook until the carrots are soft.
- Add the QimiQ Sauce Base and season to taste with salt and pepper.
- Blend the soup smooth using an immersion blender.