Carrot soup with prunes

2 servings

60 minutes

Recipe from chef Evgeniy Nasyrov for the restaurant "Igrist".

Energy value per serving

• Calories: 383.5
• Proteins: 7g
• Fats: 20.6g
• Carbohydrates: 45.3g

Ingredients

• Carrot: 300 g
• Onion: 20 g
• Garlic: 1 clove
• Ginger: 10 g
• Prunes: 50 g
• Coriander: 1 sprig
• Water: 800 ml
• Olive oil: 2 tbsp
• Rye croutons: 50 g

Cooking steps

1. Cut the carrot into circles, the onion into large cubes, and chop the garlic and ginger finely.

   Required ingredients:

   • Carrot: 300 g
   • Onion: 20 g
   • Garlic: 1 clove
   • Ginger: 10 g

2. Fry the vegetables in oil in a pot until golden.

   Required ingredients:

   • Olive oil: 2 tablespoons

3. Pour in water and bring to a boil, reduce heat and cook until the carrots are tender.

   Required ingredients:

   • Water: 800 ml

4. Use an immersion blender to puree the soup and add salt.

   Required ingredients:

   • Rye croutons: 50 g

5. Add diced prunes and finely chopped cilantro.

   Required ingredients:

   • Prunes: 50 g
   • Coriander: 1 sprig

6. Sprinkle the soup with rye croutons.