Main Course
Carrot Ginger Soup with Goat Milk
A colorful and creamy soup, garnished with carrot tops, walnuts and tangy goat milk kefir.
Preparation time
45 minutes
Ingredients
4 Servings| Soup | |
|---|---|
| 2 tbsp | Meyenberg goat butter |
| 1 thumb | ginger, chopped |
| 2 | shallots, chopped |
| 1 | white onion, chopped |
| 2 | garlic cloves, chopped |
| 1 | bag of carrots, chopped |
| 1 | apple, chopped |
| 1 | potato, chopped |
| ½ tsp | salt |
| 4 cups | broth |
| 1 ½ cups | Meyenberg evaporated goat milk (or goat milk to taste) |
| Garnish | |
|---|---|
| ¼ cup | chopped herbs and carrots tops |
| ½ cup | chopped and toasted walnuts |
Preparation
-
- Add two or more tablespoons of goat butter to a large non-stick pan on low to medium temperature. The butter should easily melt, but not burn. Add the chopped ginger, shallots, onion, and garlic cloves. Sautée until the onions are translucent.
- Then, add in the chopped carrots, potato, apple, and salt. Cook for another 5-10 minutes, then add to a large pot with the broth. Cook covered on low to medium temperature until all ingredients are super soft. This should take about 30 minutes total.
- Add the soup to a blender, or allow to cool and carefully use a handheld immersion blend to get the soup creamy. Slowly mix in the evaporated goat milk or fluid whole goat milk to taste, to give it some extra flavor. Re-heat before serving.
- Garnish with freshly chopped herbs, carrot tops, and toasted walnuts. Add a drizzle of goat milk kefir if you want an extra touch of goat milk goodness!
Made with:
