Carrot Cream Soup
Prep: 20min
|
Servings: 1
|
Cook: 15min
Carrot cream soup with almond flakes: Roots and potatoes are the mild ingredients for the soup - arugula provides the spicy kick.
Ingredients
- 100 g carrots (1 carrot)
- 20 g parsley root (1 piece)
- 100 g potatoes (1 potato)
- 220 ml classic vegetable broth
- 6 stalks arugula
- Salt
- Pepper
- nutmeg
- 1 tsp almond flakes
Instructions
-
1.
Wash, peel, and slice the carrots and parsley root into approximately 1 cm thick slices. Peel, wash, and dice the potato.
-
2.
Bring the vegetable broth to a boil in a pot. Add the prepared vegetables, bring to a boil, and simmer covered over low heat for 15 minutes.
-
3.
Meanwhile, wash, dry, remove the coarse stems from the arugula, and chop it.
-
4.
Puree the soup in a stand mixer or with an immersion blender. Season with salt, pepper, and a little nutmeg.
-
5.
Fill the soup into a soup bowl or a deep plate, and sprinkle with arugula and almond flakes.
