In sezonul rece si ploios supele calde si cremoase sunt un „must-have” :)) Iar aceasta supa crema de morcovi nu face exceptie. Fina, dulceaga si putin picanta datorita ghimbirului, e minunata cu topping de crutoane si seminte de dovleac :)

Ingrediente:

  • 1 kg de morcovi
  • 2 lg ulei de masline
  • 1 ceapa mare
  • 2 catei de usturoi
  • 2 lg ghimbir ras
  • 200ml lapte de migdale
  • sare si piper dupa gust
  • seminte de dovleac si crutoane pentru servit

Incalzim uleiul intr-o oala adanca si sotam ceapa, usturoiul tocate marunt si ghimbirul ras. Dupa ce s-au inmuiat, aprox 2-3 minute, adaugam 800ml de apa (adaugati mai multa daca doriti, mie imi plac supele dense), morcovii curatati si taiati bucati, laptele, sare si piper si lasam totul pe foc timp de 20-30 de min, pana morcovii sunt fierti (in functie de cat de mari i-ati taiat). Pasam supa cu blenderul vertical si o savuram fierbinte. Cu seminte de dovleac si crutoane recomand eu :) Pofta mare!

ENGLISH VERSION

The cold and rainy season makes hot soups a „must-have” this time of the year :)) And this cream of carrot soup makes no exception. Smooth, sweet and a little spicy thanks to the ginger, it’s just perfect with croutons and pumpkin seeds :)

Ingredients:

  • 1 kg carrots
  • 2 tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 2 tbsp grated ginger
  • 200 ml almond milk
  • salt and pepper, to taste
  • pumpkin seeds and croutons for serving

Heat the oil in a deep pot and saute the chopped onion, garlic and grated ginger. Once softened, after about 2-3 min, add 800ml of water (or more if you want, I like thick soups), peeled and chopped carrots, milk, salt and pepper and let it all cook for about 20-30 min, until the carrots are boiled (depending on the size of the chunks). Puree the soup with the vertical blender and serve hot.With  croutons and pumpkin seeds :) Enoy!

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