Carrot Soup with Orange, Ginger, Cumin and TapiocaTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:90.3 kcal
Proteins:1.6 g
Fats:6.6 g
Carbohydrate:6.7 g
Fibers:1.4 g
Sugar:3.2 g
Cholesterol:8.8 mg
Sodium:92.8 mg
Calcium:23.9 mg
Energy:526 kcal
Proteins:9.6 g
Fats:38.5 g
Carbohydrate:39 g
Fibers:8.4 g
Sugar:18.7 g
Cholesterol:51.5 mg
Sodium:540.7 mg
Calcium:139.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
ml
large minute tapioca
green and red food coloring
1000
g
carrots
1000
ml
chicken stock
150
ml
liquid cream
100
ml
extra virgin olive oil
1
sprig of rosemary
5
ml
ground ginger
1
sprig of cilantro
salt and pepper
oven toasted baguette slices
cheese with cumin
METHOD
- Bring 750 ml (3 cups) water to a boil with a few drops of food coloring. Sprinkle in the tapioca, stirring regularly, until the tapioca is completely colored.
- Drain the tapioca and rinse under cold water to stop the cooking.
- Peel and coarsely chop the carrots into rounds.
- Squeeze the juice from the orange.
- Remove the leaves from the rosemary and chop them finely.
- Heat the chicken stock in a large pot over medium heat.
- Add the carrots and rosemary; cook over medium heat for 30 minutes.
- Add the orange juice, ginger, cumin, salt and pepper.
- Cook another 10 minutes over medium heat.
- Blend the soup until very smooth with an immersion blender, adding the olive oil and cream.
- Place the tapioca in the bottom of glass bowls, add the soup and mix well.
- Place the diced cumin cheese and croutons on top of the soup.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
