Fruity carrot soup with baobab & kale croutons
- Vegan - Lactose free
Preparation time: 45 minutes - Difficulty: easy
- 500g carrots
- 1 apple (Boskop)
- 1 onion
- 2 cloves garlic
- 1 pc. fresh ginger
- 1 kl. Piece of celery bulb
- 600 ml vegetable broth
- 2 tablespoons baobab powder
- olive oil, fleur de sel, freshly ground black pepper
- 2 slices bread ( here Kübisstuten)
- 2 tablespoons kale powder
- Crema di Balsamico
- 1 spring onion
Peel carrots, apple, celery, onion and cut into tender cubes, sauté with ginger and garlic in olive oil, add vegetable broth and cook with lid closed on low heat for about 15-20 min.
In the meantime, cut the bread slices into cubes, bake in a pan with hot olive oil, turning constantly, until crispy and let cool on a plate.
Then, in a 2nd plate, add the kale powder, toss the croutons in it and set aside on paper towels for the topping.
Puree the soup with a hand blender, stir in the baobab powder, season with salt & pepper and garnish on a plate with croutons, balsamic cream and finely chopped spring onion.