Ease of Preparation: Medium
Yield: 2-4 servings
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 6 carrots
- 1 tablespoon fresh ginger
- 1 liter vegetable stock
- 2 tablespoons 35% cream
- 1 tablespoon unsalted butter
- Fresh mint
Method:
- Thinly slice carrots on a mandolin into circular medallions.
- Place in a pot with grated ginger and vegetable stock.
- Let simmer until carrots become very soft.
- Blend your soup – while blending, add cream and butter.
- Garnish with fresh mint.