Carrot Soup with Physalis
The carrot soup with physalis from Spoonsparrow scores with plenty of beta‑carotene, which is converted to vitamin A for healthy vision.
Ingredients
- 500 g carrots (5 carrots)
- 2 shallots
- 20 g ginger root
- 1 tbsp Olive Oil
- 200 ml orange juice
- 400 ml Vegetable broth
- 15 g pistachio kernels (1 tbsp)
- 4 physalis
- 200 ml coconut milk
- Salt
- Pepper
- 1 tsp lemon juice
- 1 pinch paprika powder
Instructions
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1.
Clean, peel and dice carrots. Peel and finely chop shallots and ginger. Heat oil in a pot. Sauté shallots and ginger for 3 minutes over medium heat. Add carrots and sauté for another 4 minutes. Deglaze with orange juice and broth, then simmer for 15 minutes over low heat.
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2.
Meanwhile, toast pistachios in a hot pan without fat over medium heat for 3 minutes; then roughly chop. Remove skins from physalis, rinse, pat dry, and quarter them.
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3.
Blend soup with coconut milk using an immersion blender until smooth, season with salt, pepper, and lemon juice. Serve in bowls or deep plates, distributing the quartered physalis on top. Sprinkle carrot soup with pistachios and paprika powder before serving.
