Bosnian Carrot Soup
Bright, velvety carrot soup with a hint of ginger.
This Bosnian carrot soup combines sautéed onion and garlic with tender carrots simmered in broth, then puréed and finished with evaporated milk for creamy depth.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Parsley - 2 tbsp
- Ginger - 1 tsp
- Onion - 1 piece
- Carrots - 300 g
- Pepper - 1 to taste
- Sea Salt - 1 to taste
- Evaporated Milk - 100 ml
- Olive Oil - 1 tbsp
Directions
Step 1
Chop 300 g carrots, dice 1 onion, mince 2 garlic cloves.
Step 2
Heat 1 tbsp olive oil in a pot over medium heat; sauté onion and garlic until soft.
Step 3
Add carrots and 1 tsp grated fresh ginger; cook 2 min.
Step 4
Pour in 800 ml vegetable broth; bring to a boil, then simmer 15 min until carrots are tender.
Step 5
Purée soup until smooth.
Step 6
Stir in 100 ml evaporated milk; season with salt and pepper.
Step 7
Garnish with 2 tbsp chopped parsley and serve hot.
Nutrition Facts (per serving)
120
Calories
5g
Fat
14g
Carbs
3g
Protein