Ingredients
- 1 clove garlic
- 1 tbsp ginger
- ½ x chili
- ½ x yellow onion
- 3 x carrot
- 1 x vegetable bouillon
- 5 dl water
- ½ dl cream
- 2 tbsp fresh coriander
- ½ x lime
Method
- Chop all the vegetables.
- Fry garlic, ginger, chili and onion in a saucepan with a little oil or butter until the onion is soft.
- Add carrots, vegetable bouillon and water, and let the soup cook for about 25 minutes.
- Remove the soup from the heat, add the cream and mash the soup with an immersion blender.
- Season with salt and pepper, and top with fresh lime and coriander.
- If you want to make mussels in spicy carrot sauce with the leftovers, save about a third of the carrot soup and follow the attached recipe.
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