Carrot soup with prunes
2 servings
60 minutes
Recipe from chef Evgeniy Nasyrov for the restaurant "Igrist".
CaloriesProteinsFatsCarbohydrates
383.5
kcal7g
grams20.6g
grams45.3g
grams1
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.