Warming Carrot Soup with Ginger and Millet
Soup
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Cook Time
25 min
Servings
3
Difficulty
Easy
Prep Time
15 Min
Description
This carrot soup with ginger and millet is a real feel-good dish for cold days! The sweetness of the carrots harmonizes wonderfully with the spiciness of the ginger and the slightly nutty millet. I particularly like to cook it in autumn and winter when I need something warming and healthy. The preparation is super easy and quick, perfect for a quick lunch or dinner. If you like, you can add a dash of coconut milk for an extra creamy note. The soup is naturally vegan, gluten-free and lactose-free.
Ingredients (10 ingredients)
-
1 piece Onion(s), small
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500 g Carrot(s)
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1 piece Ginger, thumb-sized
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200 ml Orange juice
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1 cup Millet
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4 cup Vegetable broth
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Salt
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Pepper
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Agave syrup or Sugar
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Oil
Preparation (8 steps)
Cook millet
Add 4 cups of vegetable broth and 1 cup of millet to the mixing bowl and cook for 20 min./100°C/speed 1 without a measuring cup. Towards the end of the cooking time, be careful that the millet does not burn and, if necessary, stir along the bottom with the spatula.
Chop onion
Peel 1 small onion, quarter it and put it in the mixing bowl. Chop for 3 sec./speed 5. Push down with the spatula.
Sauté onion
Add some oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add carrots and ginger
Add 500 g peeled and sliced carrots, 1 thumb-sized piece of peeled and sliced ginger, some salt and agave syrup or sugar to the mixing bowl and cook for 20 min./100°C/speed 1.
Puree soup
Add about 3/4 of the cooked millet to the carrots in the mixing bowl and puree for 30 sec./speed 10.
Add orange juice and continue to puree
Add 200 ml orange juice and continue to puree for another 10 sec./speed 8.
Season and bring to a boil
Season the soup with salt and pepper and bring to a boil for 5 min./100°C/speed 1.
Adjust consistency
If the soup is too thin, add more millet and stir for 5 sec./speed 3.
Finished cooking? Great! 🎉
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Created by
Sophie Schulze
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Kochbücher
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