Carrot Soup with Fish and Cilantro
Soups • European
Description
This soup has a bright, warm, and slightly sweet flavor, along with a vibrant orange color. You can disguise the fish by cutting it into small pieces if the kids don't like realizing they're eating fish, or serve the salmon in a whole piece if the kids are more accepting of fish.
Ingredients
- Carrot 15 oz
- Smoked haddock fillet 5 oz
- Onion ½ heads
- Celery stalk 1 piece
- Grated Ginger Root 0 oz
- Cilantro 0 oz
- Chicken Broth 1½ l
- Vegetable Oil 0 fl oz
- Curry to taste
- Salt to taste
Step-by-Step Guide
Step 1
Coarsely chop the carrot, celery, and onion, and finely chop the ginger. Sauté all the vegetables together in a deep skillet with vegetable oil, being careful not to overcook them.
Step 2
Add mild curry powder for a subtle flavor, then pour in chicken or vegetable broth. Cook for twenty minutes, after which add chopped cilantro, blend the soup until smooth, and season with salt to taste.
Step 3
Cut the salmon fillet into portion-sized pieces and poach them in boiling water or broth until cooked through — a piece weighing about 50 grams cooks for approximately two minutes.
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