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.
• Actualizado 4/25/2025
Tiempo de preparación
10 min
Tiempo de cocción
20 min
Tiempo total
30 min
Porciones
4
Ingredientes
- 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
Direcciones
Paso 1
Chop 300 g carrots, dice 1 onion, mince 2 garlic cloves.
Paso 2
Heat 1 tbsp olive oil in a pot over medium heat; sauté onion and garlic until soft.
Paso 3
Add carrots and 1 tsp grated fresh ginger; cook 2 min.
Paso 4
Pour in 800 ml vegetable broth; bring to a boil, then simmer 15 min until carrots are tender.
Paso 5
Purée soup until smooth.
Paso 6
Stir in 100 ml evaporated milk; season with salt and pepper.
Paso 7
Garnish with 2 tbsp chopped parsley and serve hot.
Nutrition Facts (per serving)
120
Calories
5g
Fat
14g
Carbs
3g
Protein