Carrot Soup with Prunes
Soups • European
Description
Recipe by chef John Smith for a popular American restaurant.
Ingredients
- Carrot 10 oz
- Onion 0 oz
- Garlic 1 clove
- Ginger 0 oz
- Prunes 0 oz
- Cilantro 1 sprig
- Water 25 fl oz
- Olive Oil 2 tablespoons
- Croutons 0 oz
Step-by-Step Guide
Step 1
Slice the carrots into rounds, chop the onion into large cubes, and finely chop the garlic and ginger.
Step 2
Sauté the vegetables in oil in a pot until golden.
Step 3
Pour in the water and bring to a boil, then reduce the heat and cook until the carrots are tender.
Step 4
Use an immersion blender to puree the soup and add salt to taste.
Step 5
Add the diced prunes and finely chopped cilantro.
Step 6
Top the soup with rye croutons.
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