Carrot soup with mozzarella and apples

6 servings

40 minutes

Carrot soup with mozzarella and apples is a delicate, velvety dish that combines the sweetness of carrots, the mild spiciness of ginger, and the softness of melted mozzarella. European cuisine is renowned for its refined flavors, and this soup is a vivid example of exquisite ingredient balance. The history of such soups traces back to the tradition of making vegetable purees enriched with the creamy texture of cheese. The apple adds fresh fruity notes with a subtle tartness that highlights the depth of flavor. It’s the perfect dish for cozy evenings when you want to warm up and enjoy the harmony of natural components. The soup is served hot with crispy bread or aromatic herbs that enhance its gastronomic perception.

Energy value per serving

• Calories: 142.2
• Proteins: 10.5g
• Fats: 9g
• Carbohydrates: 8.4g

Ingredients

• Carrot: 500 g
• Bouillon: 1 l
• Mozzarella cheese: 200 g
• Apple: 100 g
• Ginger: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the carrot and a 3 cm piece of ginger. Cut the carrot into cubes and halve the ginger.

   Required ingredients:

   • Carrot: 500 g
   • Ginger: 1 tablespoon

2. Boil carrots and ginger in broth for about 20 minutes or until ready. Then remove the ginger, pour some broth into a glass, and blend the carrots with an immersion blender, adding broth as needed to achieve a creamy soup consistency. Add salt and black pepper to taste.

   Required ingredients:

   • Bouillon: 1 l
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Return the pot to the heat. Add finely chopped mozzarella and stir until smooth.

   Required ingredients:

   • Mozzarella cheese: 200 g

4. Peel the apple and cut it into small pieces, add it to the soup a few minutes before it's done.

   Required ingredients:

   • Apple: 100 g