Soup
50 ml of olive oil
100 g of finely chopped onion
250 ml of white wine
200 g of peeled and cubed carrots
15 g of peeled and cubed ginger
1 liter of carrot juice
Salt and black pepper to taste
Garlic Croutons
60 g of pitted green olives
150 g of bread
150 g of baguette slices, cut into thin strips
1 well-chopped garlic clove
Olive oil
Salt and black pepper to taste
Soup
50 ml of olive oil
100 g of finely chopped onion
250 ml of white wine
200 g of peeled and cubed carrots
15 g of peeled and cubed ginger
1 liter of carrot juice
Salt and black pepper to taste
Garlic Croutons
60 g of pitted green olives
150 g of bread
150 g of baguette slices, cut into thin strips
1 well-chopped garlic clove
Olive oil
Salt and black pepper to taste
Soup
Heat the olive oil and sauté the onion
Add the white wine and stir in the carrots and ginger
Season with salt and black pepper, and cook until the mixture thickens slightly
When serving, beat the carrot juice in a blender until it becomes foamy, then stir it into the soup
Garlic Croutons
Peel the bread and grate it
Cube the green olives
Bake the baguette slices in the oven, brushing with olive oil and sprinkling with minced garlic
Season with salt and black pepper
Season the croutons with salt and black pepper, then distribute them over the bread along with the olives
Conclusion
Serve the soup in large bowls and accompany it with garlic croutons.
