Carrot & Ginger Soup with Salsa Roja
Warm carrot and ginger soup finished with a swirl of yoghurt and rich tomato salsa.
Ingredients
Number of portions
Soup:
30 g olive oil
80 g onion
700 g carrots
40 g whole ginger
15 g vegetable stock
1200 ml water
20 g Santa Maria Tandoori Spice Mix
100 ml Santa Maria Salsa Roja
200 ml Santa Maria Coconut Cream
3 g salt
Toppings & sides:
300 ml thick plain yogurt
200 ml Santa Maria Salsa Roja
50 g watercress
5 g Santa Maria Chili Flakes
10 st Santa Maria Carrot Tortilla 10”
How to prepare
Rinse, peel and chop the vegetables.
Sauté the onion and carrots in oil in a large pot.
Add ginger, vegetable stock, and water.
Boil until the carrots are soft, approximately 10 minutes.
Using an immersion blender, blend everything into a thick, smooth purée.
Continue cooking on low heat for another 5 minutes while adding spice mix, salsa and coconut milk.
Salt to taste.
Serve in bowls and garnish each portion with a drizzle of yoghurt, drops of salsa, watercress and chili flakes.
Serve the soup with carrot tortillas.
Recipe categories
Food