Receta de sopa de zanahoria y jengibre

Peel the onion, garlic, and carrots and dice them finely. Peel the ginger and grate it finely or dice it finely as well.

Heat a little olive oil in a soup pot and sauté the onions and garlic until translucent. Deglaze with vegetable stock and add the carrots. Season with salt, pepper, and finely grated ginger.

Simmer the carrot and ginger soup for about 10-15 minutes, until the carrots are soft. Add the juice of the squeezed orange.

Then, using a hand blender, blend the soup until you have a creamy vegetable soup in which no carrot pieces are visible.

Season the soup to taste with a little crème fraîche and serve immediately while hot.

Tip

The beer sommelier recommends: a strongly hopped Zwickl or a properly hopped light beer.

"To achieve the best possible taste experience, a creamy, strongly hopped Zwickl is recommended with this creamy soup. The naturally cloudy, full-bodied lager should be heavily hopped and less malty, otherwise the spiciness of the ginger won't be balanced. If serving a multi-course meal, it's advisable to start with a well-hopped light beer, which also perfectly complements the spiciness of the soup. As a general rule: always start with the mildest beer and end with the most aromatic."

Instead of crème fraîche, the soup can alternatively be refined with a dash of whipped cream or a spoonful of sour cream.

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