Creamy carrot ginger soup with sweet potato chips
With MEGGLE Creme Cuisine
Ingredients
| 200 ml | MEGGLE Creme Cuisine |
| 2 TBSP | Vegetable oil |
| 1 large | Shallot |
| 600 g | Carrots |
| 5 cm piece | Fresh ginger |
| 500 ml | Vegetable stock |
| handful of | Parsley |
| Salt, Black pepper, Nutmeg grated | |
| 1 small | Sweet potato |
| Dried rosemary, Dried garlic |
Preparation
Step 1
- Heat oil and add finely chopped shallot. Sauté for 5 minutes.
- Peel and slice the carrots and add to the shallot.
- Peel the ginger, chop it finely, add to the carrots, sauté for a while, and add the broth.
- Simmer until carrots are tender.
Step 2
- Add MEGGLE Creme Cuisine and bring it to a boil. Season with salt and pepper.
- Blend the soup until smooth. If you feel the soup is too thick, add more broth and heat rapidly.
Step 3
- To make the sweet potato chips, wash the potato and cut them into very thin slices using a mandoline.
- Put the slices into a bowl filled with water and let them soak for about 20 min.
- Meanwhile, preheat the oven to 220°C and line a baking pan with baking parchment.
- Take the sweet potato slices out of the water and pat off excess moisture with a paper towel.
- Put the slices into a clean bowl and drizzle with olive oil.
- Add dried rosemary, dried garlic, salt and pepper as desired, toss until coated.
Step 4
- Arrange the slices on the baking pan so that they do not overlap and bake for about 15 min. Allow the slices to cool.
- Before serving, decorate the soup with the sweet potato chips and fresh parsley.