A hearty soup laden with the smokiness of paprika and the amazing combination of carrot and pineapple with ginger. An easy substitute to your heavy meal
Carrot and pineapple soup is not your usual traditional cream soup that comes from french origins. This is a hearty vegetable soup that is made by sauteing and then cooking vegetables in a stock or just water, once cooked these vegetables are blended together into a smooth pasty consistency and added back to the pan. The soup is then cooked and adjusted to the desired consistency and then served.
Unlike French cream soup, this soup doesn't contain any fat like butter or fresh cream for the taste and fully consists of pureed vegetables making it a totally healthy and hearty soup. This soup just takes 25 minutes to prepare and gets done just inside 1 milk pan. The convenience and ease makes this a must try healthy recipe in place of your heavy soups..
1) In a Meyer Milk Pan, melt some herb butter and add garlic cloves, ginger juliennes, sliced onions and sliced carrots. Saute them for a couple of minutes.
2) Add pineapple juice to the sauteed vegetables, let it simmer and cook for 20 minutes, till the carrots are cooked through.
3) Blend the mixture into a fine paste and add it back to the pan. Heat it and adjust the consistency by adding some more pineapple juice.
4) Season the soup with salt, pepper and paprika, mix it together and plate it in the serving vessel of your choice
5) Assemble a few bread slices to accompany the soup, by applying some herb butter, a quenelle of feta cheese, with a black olive and mint sprig
Expert Tips
Slice all the vegetables evenly so that they cook evenly.
Roast the vegetables in the pan thoroughly before adding the juice.
Adjust the consistency to your liking as too thick of a soup is unpleasant to eat.
A hearty soup laden with the smokiness of paprika and the amazing combination of carrot and pineapple with ginger. An easy substitute to your heave meal
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