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–+ servings
Servings: 4 servings

Creamy and Spicy Carrot Soup with Poached Egg

and Quick-fried Squash, Baked Carrot, and Raw Carrot
Author: Emma Johansen
Keyword: Carrots, Dinner, Soup
Prep Time: 30 minutes
Cook Time: 45 minutes
Metric - US Customary

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

    1. Chop the onions and carrots coarsely, set aside about 200 grams of the carrots.
    2. Sauté the onions in a large pot.
    3. Add garlic, chili flakes, cumin, and ground coriander.
    4. Add the carrots and fry briefly.
    5. Add water and bouillon, and let it boil until the carrots are tender.
    6. Chop 3/4 of the remaining carrots, toss them with a bit of oil, salt, and pepper, and bake them in the oven.
    7. Peel the remaining carrots and squash into thin strips lengthwise (from top to bottom).
    8. Quickly fry the squash strips in a bit of oil with salt and pepper on each side.
    9. Put water and a splash of vinegar in a smaller pot.
    10. Crack an egg into a small bowl or cup (only one egg at a time).
    11. When the water boils, stir it and gently drop the egg into the water, poaching it for 3 minutes.
    12. Blend the soup with milk until it has a creamy consistency and bring it briefly to a boil.
    13. Serve with the poached egg, quick-fried squash, baked carrots, peeled carrots, and fresh spring onion on top.