While on my honeymoon in Munich, I bought “Meine Bayerische Küche” von Alfons Schuhbeck in one of the local bookstores. It is filled with recipes from Bavaria and goes far beyond the “usual” bratwurst, spätzle, schnitzel, sauerkraut dishes so often associated with German cuisine. I have about 4 pounds of carrots sitting in my refrigerator from my CSA box and this recipe was a great way to put a dent in the stash. The soup blends together carrots, onions, apples, and tomatoes with the spices of ginger, curry, garlic, allspice, and cinnamon. The spices complement the flavor of the vegetables and apple without being overwhelming.
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Evan has not mastered a spoon yet, so dinner was a bit messy. It was completely worth it. He really enjoyed the new flavors and decided the spoon was too much trouble. I’m glad I put a napkin in his lap, because half the soup ended up there when he started licking the bowl.
Karotte-Ingwer Suppe (Carrot Ginger Soup) Recipe
Adapted from Meine bayerische Küche
Karotte-Ingwer Suppe (Carrot Ginger Soup)
- 250 grams carrots (8.8 ounces, 2 large carrots)
- 1 large onion
- 1 tomato
- 2 teaspoons powdered sugar divided
- 3 1/3 cups vegetable broth
- 1 red apple divided
- 1 teaspoon ginger grated
- 2 slices garlic
- 1/2-1 teaspoon mild curry powder
- 200 grams cream (7 ounces)
- 4 tablespoons butter divided
- Salt to taste
For the Spice Grinder:
- 1 tablespoon coriander
- 1 tablespoon allspice
- 1 tablespoon black peppercorns
- 1/2 teaspoon cinnamon stick crushed
- Peel the carrots and onion. Remove the pulp of the tomato. Chop everything into small pieces.
- In a large pot, lightly caramelize 1 teaspoon powdered sugar over low heat. Add the carrot, onion, and tomato. Saute for a minute. Add the broth and cook just below boiling point for 20 minutes.
- Cut the apple into quarters, removing the core. Peel half of it, cut into pieces, and add to the soup. Set aside the other half.
- Stir in the grated ginger, garlic slices, and curry powder.
- Fill the spice grinder with the coriander, allspice, black peppercorns, and cinnamon. Grind into the soup. Add the cream and 3 tablespoons butter. Puree with an immersion blender.
- In a pan over medium heat, lightly caramelize the remaining 1 teaspoon powdered sugar. Cut the unpeeled apple slices into pieces and fry lightly with the remaining 1 tablespoon butter.
- Use the immersion blender again to make the soup frothy. Season with salt. Divide into 4 warmed bowls and garnish with the fried apple.