This soup was drunk at a luxury Asian restaurant with Big T during the Spring Festival this year
At that time, I took a small sip and felt that the soup climbed into the corners of my body along the taste. I don't know how to describe it as delicious.
Big T keeps saying he wants to drink again
It has been almost a year since I saw it, and I thought of it two days ago, so I made this soup according to the taste in my memories.
Used carrots, ginger, onions, vegetable soup, carrot juice, coconut milk and light cream
The taste is 90% imitated, but it is not as strong as that restaurant
Western-style carrot and ginger soup
By JoannieBoehm
Recipe Recommendations
Steps for Western-style carrot and ginger soup
1
Cut the carrot into dice. Peel the ginger and cut it into minced ginger. Dice the onions.2
Heat the butter in the pan, add the carrots, ginger and onions, and saute over medium heat until fragrant, about 3 minutes.3
Add vegetable soup and carrot juice. Cover and cook over low heat for 15 minutes.4
Using a stirring stick, beat all 3 of the cooked ingredients into a puree. If you boil it on low heat, be sure to use a spoon to stir and cook, otherwise the puree soup will bubble and splash everywhere.5
Add salt, pepper and coconut milk to taste. If you want to look good, you can sprinkle with some shredded coconut or pour some cream like a bowl. The cream will be beautiful before it boils out.Western-style carrot and ginger soup Make Tips
1. You can make vegetable soup yourself using carrots, celery, and green onions—basically, whatever you can think of can be thrown in to boil. If you're too lazy to make it, supermarkets should also sell powdered soup bases. The soup will taste much worse if you use water instead. 2. If you don't have an immersion blender, you can also pour the whole pot into a blender to puree it. However, it must be pureed into a smooth paste for the soup to have good flavor and texture.