Carrot soup with fish and cilantro
4 servings
30 minutes
Carrot soup with fish and cilantro is a delicate combination of sweet carrots, aromatic ginger, and spicy curry that harmoniously complements the juicy salmon fillet. This dish has roots in European gastronomic traditions where vegetable pureed soups are valued for their smooth texture and rich flavor. Cilantro adds a fresh green note, while chicken broth makes the soup hearty and satisfying. Such a soup is perfect as a light lunch or dinner, and due to its delicate taste, it suits even the most discerning gourmets. It warms in winter and refreshes in summer when served with a piece of fresh bread or soft cream. The simplicity of preparation makes it accessible for any cook, while its refined taste turns it into a true culinary masterpiece.
1
Chop carrots, celery, and onion coarsely, finely chop ginger, and lightly sauté all the vegetables together in a deep skillet with vegetable oil, without overcooking.
- Carrot: 400 g
- Celery stalk: 1 piece
- Onion: 0.5 head
- Ginger root: 10 g
- Vegetable oil: 20 ml
2
Add mild curry for a light flavor and pour in chicken or vegetable broth, simmer for twenty minutes, then add chopped cilantro, blend the soup into a puree, and season with salt to taste.
- Curry: to taste
- Chicken broth: 1.5 l
- Chopped cilantro (coriander): 30 g
- Salt: to taste
3
Cut the salmon fillet into portion pieces and simmer in boiling water or broth until cooked - a piece weighing about 50 grams cooks for about two minutes.
- Salmon fillet: 200 g