Carrot soup with celery and ginger
4 servings
40 minutes
Carrot puree soup with celery and ginger is a warm and aromatic culinary masterpiece that combines the tenderness of carrots, the spiciness of ginger, and the freshness of celery. Its roots trace back to European cuisine, where vegetable soups have always been part of traditional gastronomy. With its velvety texture and light sweetness from carrots, this soup provides comfort and warmth even on the coldest days. Ginger adds a spicy note while orange juice brings a hint of citrus freshness, making the flavor refined and rich. Serving it with natural yogurt and freshly ground black pepper makes the dish even more expressive. It is perfect for a light lunch or dinner as well as a comforting dish during autumn and winter chills.
1
Chop all the vegetables finely.
- Onion: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Ginger root: 2 pieces
- Carrot: 8 pieces
2
Then send the onion, celery, ginger, and garlic to the pan and sauté over medium heat until they are soft and slightly browned.
- Onion: 2 pieces
- Celery stalk: 2 pieces
- Ginger root: 2 pieces
- Garlic: 2 cloves
3
Add broth and boil for 10 minutes. Season with salt and pepper.
- Chicken broth: 1.5 l
- Salt: to taste
- Ground black pepper: to taste
4
Add carrot.
- Carrot: 8 pieces
5
Bring the soup to a boil, reduce the heat, and simmer for 20-30 minutes until the carrots are fully cooked.
6
Add orange juice – it's better to add a little at a time and taste.
- Oranges: 3 pieces
- Oranges: 3 pieces
7
Blend all solid ingredients - the soup should have a uniform creamy texture.
8
Use yogurt and freshly ground black pepper for serving.
- Plain (natural) yoghurt: to taste
- Ground black pepper: to taste
