and Quick-fried Squash, Baked Carrot, and Raw Carrot
Recipe for creamy and spicy carrot soup with poached egg
Creamy, spicy and healthy carrot soup with poached egg.
Servings: servings
Creamy and Spicy Carrot Soup with Poached Egg
and Quick-fried Squash, Baked Carrot, and Raw Carrot
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Potato Peeler
- Bowl
Ingredients
- 1200 gram Carrots
- 2 pcs. Onion
- 3 cloves Garlic
- 0.5 pcs. Squash
- 1 pcs. Scallion - Spring Onions finely chopped
- 700 gram Water about, the carrots should be covered with water
- 2 pcs. Stock Cube chicken
- 412 gram Milk about, depending on the desired consistency of the soup
- 0.9 gram Chili Flakes
- 1.1 gram Cumin can be omitted
- 1 pinch Cilantro can be omitted
- Salt and Pepper
- Butter or oil, for frying
Poached egg
- Egg
- Vinegar I used white wine vinegar
Instructions
- Chop the onions and carrots coarsely, set aside about 200 grams of the carrots.
- Sauté the onions in a large pot.
- Add garlic, chili flakes, cumin, and ground coriander.
- Add the carrots and fry briefly.
- Add water and bouillon, and let it boil until the carrots are tender.
- Chop 3/4 of the remaining carrots, toss them with a bit of oil, salt, and pepper, and bake them in the oven.
- Peel the remaining carrots and squash into thin strips lengthwise (from top to bottom).
- Quickly fry the squash strips in a bit of oil with salt and pepper on each side.
- Put water and a splash of vinegar in a smaller pot.
- Crack an egg into a small bowl or cup (only one egg at a time).
- When the water boils, stir it and gently drop the egg into the water, poaching it for 3 minutes.
- Blend the soup with milk until it has a creamy consistency and bring it briefly to a boil.
- Serve with the poached egg, quick-fried squash, baked carrots, peeled carrots, and fresh spring onion on top.