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Carrot soup with ginger
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 190
  • Fat about 7g
  • Carbohydrates about 26g
  • Protein about 3g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 2 shallot, roughly chopped
  • 600 g carrots, chopped
  • 200 g sweet potato, chopped
  • 8 dl vegetable bouillon
  • 0.5 tbsp ginger, finely grated
  • 1 organic orange, a little grated zest and all of the juice (approx. 100 ml)
  • salt and pepper to taste
  • 1 carrots, peeled lengthwise into strips
  • 4 dried apple rings, roughly chopped
  • 0.5 tbsp apple vinegar
  • 2 pinches salt
  • 1 tbsp olive oil
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Briefly sauté the shallots. Add the carrots and sweet potatoes, cook for a further 5 mins. Pour in the stock, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. until soft. Blend the soup until smooth, stir in the ginger, orange zest and juice, season.
Mix the carrots and apple rings with the vinegar and oil, season with salt. Garnish the soup with the topping.