Fruitful Carrot-Ginger Soup with Sesame
A fruity carrot-ginger soup with sesame is a recipe featuring fresh ingredients from the creamy soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Carrots
- 150 g pumpkin flesh (muskmelon pumpkin)
- 1 Shallot
- 20 g fresh ginger
- 2 tbsp sesame oil
- 1 tsp turmeric
- 800 ml vegetable broth
- 200 g canned pineapple
- 2 tsp butter
- 50 ml heavy cream (at least 30% fat content)
- 1 tbsp Sesame seeds
Instructions
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1.
Peel and finely dice the carrots. Grate a small amount of carrot finely for garnish and set aside. Peel and finely dice the pumpkin flesh. Dice the shallot finely. Peel and finely chop the ginger. Heat the oil in a pot, sauté the shallots until translucent, add the carrots, pumpkin, ginger, and turmeric, briefly brown, then deglaze with vegetable broth. Season with salt and simmer for 15-20 minutes until the vegetables are tender.
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2.
Drain the pineapple, reserve the juice, and finely dice the fruit.
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3.
Puree the soup finely, add 50-100 ml of pineapple juice, adjust seasoning. Briefly sauté the pineapple cubes in butter. Ladle the soup into bowls, top with grated carrot and pineapple pieces, drizzle with cream, and sprinkle sesame seeds before serving.
