Cold Carrot Soup with Creamy Surimi
A chilled carrot soup featuring creamy surimi made with fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Carrots
- 1 piece ginger (about 2 cm)
- 1 tbsp butter
- 500 ml vegetable broth
- Salt
- ground pepper
- 0.5 tsp Curry Powder
- 100 g cooked surimi
- 100 g plain cream cheese
- 50 ml Heavy Cream (at least 30% fat)
- 1 untreated lime (juice and zest)
Instructions
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1.
Peel the carrots and ginger, dice them finely, and sauté in a pot with melted butter for 2 minutes. Add the broth and simmer over medium heat for 20-25 minutes until tender. Puree the soup using a hand blender, season with salt, pepper, and curry, taste, and let it cool completely.
-
2.
Meanwhile, finely chop the surimi with a knife and mix it with the cream cheese. Whip the heavy cream to stiff peaks and fold into the cream cheese mixture. Season with salt, pepper, and lime juice. Add the lime juice to the carrot soup, stir, adjust seasoning, and pour into four glasses. Top each glass with a teaspoon of surimi cream and garnish with lime zest before serving.
