Carrot soup with prunes
2 servings
60 minutes
Recipe from chef Evgeniy Nasyrov for the restaurant "Igrist".
Calories383.5kcal
Proteins7grams
Fats20.6grams
Carbohydrates45.3grams
1
Cut the carrot into circles, the onion into large cubes, and chop the garlic and ginger finely.
- Carrot: 300 g
- Onion: 20 g
- Garlic: 1 clove
- Ginger: 10 g
2
Fry the vegetables in oil in a pot until golden.
- Olive oil: 2 tablespoons
3
Pour in water and bring to a boil, reduce heat and cook until the carrots are tender.
- Water: 800 ml
4
Use an immersion blender to puree the soup and add salt.
- Rye croutons: 50 g
5
Add diced prunes and finely chopped cilantro.
- Prunes: 50 g
- Cilantro: 1 sprig
6
Sprinkle the soup with rye croutons.
