This article is also available in: Italian
PREPARATION TIME 20 minutes
Chicken stock: 1 hour
Carrot soup: 20 minutes
• 500g large carrots
• 600g chicken stock (celery, carrot, onion, bay, chicken)
• 100g red onion
• 1 garlic clove
• 100g fresh ginger, grated
• Curry powder
• Cumin powder
• 100g goat milk
• Ground coriander
• Salt and pepper
Wash, clean and cube vegetables. Place chicken and chopped vegetables into in a large, deep-bottomed pan. Add water and bring to the boil. Cook over medium heat for at least one hour. Strain the stock before using it.
Sauté washed and peeled carrots with sliced onion, pressed garlic, grated ginger, cumin and curry powder.
Once sautéed and well combined, pour on the stock and cook over medium heat for 20 minutes.
Tip into food processor and mix until smooth. Return to stove and add milk. Season with salt and pepper and stir carefully.
Before serving, garnish with coriander.
THANKS TO Luca Sbarbada