Ingredients:
Carrots-6 pcs —
Onion — 1 pc.
Leek-1 stem
Ginger - 2 cm.
Garlic-3 cloves
Apple — 1 pc.
Olive oil-30 ml.
Vegetable broth-1.5 l
I don't know about you, but I love soups. It's great when the composition of the dish becomes non-obvious, when you can play with the texture and serving. Such soups are served in cups and in the cream bowls, some chefs serve them even in shorts. And despite the monochrome of these soups, they can not be called a boring dish.
The soup I want to talk about today might seem strange-an Apple? ginger? carrots? But believe me, the taste will not disappoint you. Proceed:
To start, clean the carrots and Apple, cut into large pieces. Finely cut onions, ginger, garlic.
In a saucepan fry in olive oil onions until transparent, add ginger and garlic, another 3 minutes and can be removed. Meanwhile, the soup must reach a boil. Add the fried onion and cook for 2 minutes.
It's time to add carrots and Apple. Cook until ready carrots-pierce it with a fork, if it is easy-you're done! Drain most of the broth in a separate container (it may still be useful). And use a dip blender to puree the soup. If you think that it is too thick-just add the broth ladles and continue to work with a blender. The result should be a homogeneous, very delicate and fragrant mixture.
What can I say, the first time I read the recipe I doubted the result. Not only that, there is ginger and Apple, so still all this needs to be turned into mashed potatoes. But once again, try and this recipe will remain in your piggy Bank. Agree, cooking is very simple, and the taste is excellent. Bon appetit!
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