This is a warming and tasty carrot and ginger soup with lots of fresh flavors. So satisfying and easy to make. Serve with gluten-free carrot rolls.
Ingredients
- 170 g carrot
- ½ x yellow onion
- 2 clove garlic
- 1 tbsp grated ginger
- 1 can evaporated milk
- 2 ½ dl chicken broth
- 1 pinch salt
- 1 pinch black pepper
- 2 x mushroom
- 1 pack bacon
- 100 g spinach
- 2 tbsp crème fraîche
- 2 tsp chives
- 1 dl freshly squeezed orange juice
Method
- Chop the garlic and onion. Peel and cut the carrots into pieces and grate the ginger. Heat some oil in a pan and fry the vegetables for a couple of minutes until the onion is glossy.
- Add broth & fresh orange juice. Put the lid on and simmer for about 20 minutes, until the carrots are tender. Blend the soup smooth with a blender, pour in the condensed milk little by little while stirring, and season with salt and pepper.
- Fry the mushrooms and bacon in a pan and add the spinach at the end. Top the soup with the mushroom, bacon and spinach mixture. And a dollop of creme fraiche and some finely chopped chives.
