{"id":10602,"date":"2025-09-15T18:46:22","date_gmt":"2025-09-15T18:46:22","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10602"},"modified":"2025-09-15T19:21:04","modified_gmt":"2025-09-15T19:21:04","slug":"recette-soupe-de-carotte-au-gingembre-et-crevette-marinee","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-soupe-de-carotte-au-gingembre-et-crevette-marinee","title":{"rendered":"Recette Soupe de carotte au gingembre et crevette marin\u00e9e"},"content":{"rendered":"
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Karottensuppe mit Ingwer, gesch\u00e4umtem Karottengr\u00fcn und Garnelen mariniert mit Oregano und Curry<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 10 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Karotten-Ingwer-Suppe<\/p>

  • 50 g Butter<\/li>
  • 2 Zwiebeln<\/li>
  • 3 Knoblauchzehen<\/li>
  • 30 g Ingwer<\/li>
  • 1 TL Kurkuma<\/li>
  • 1 TL Garam massala<\/li>
  • 1\/2 TL Kreuzk\u00fcmmel, gemahlen<\/li>
  • 600 g Karotten, gesch\u00e4lt<\/li>
  • 150 g gesch\u00e4lte Kartoffeln<\/li>
  • 600 ml Wasser<\/li>
  • 200 ml Sahne<\/li>
  • Feine Salz<\/li><\/ul>

    Karottengr\u00fcn-Schaum<\/p>

    • 200 g gut blanchiertes Karottengr\u00fcn<\/li>
    • 100 ml Milch<\/li>
    • 200 ml Wasser<\/li>
    • 40 ml Sonnenblumen\u00f6l<\/li>
    • Salz<\/li>
    • 1 gestrichener EL Sojalecithin<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Garnelen<\/p>

      • 10 Gambas<\/li>
      • 4 EL Oliven\u00f6l<\/li>
      • 1 Knoblauchzehe<\/li>
      • 1\/2 TL Curry<\/li>
      • 1 EL gehackte Oregano (Dost)<\/li><\/ul>

        Deko<\/span><\/p>

        • 10 Spie\u00dfe getrocknete Wildkarottenbl\u00fcten<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          F\u00fcr die Karotten-Ingwer-Suppe Zwiebeln, Knoblauch, Ingwer, Karotten und Kartoffeln grob schneiden. Butter in einem hei\u00dfen Topf schmelzen und Zwiebeln, Knoblauch und Ingwer darin anschwitzen. Gew\u00fcrze hinzuf\u00fcgen und eine weitere Minute anschwitzen lassen. Wasser, Karotten, Kartoffeln und Sahne hinzuf\u00fcgen und mit Salz abschmecken. Die Suppe 30 Minuten k\u00f6cheln lassen und anschlie\u00dfend fein p\u00fcrieren. Mit Salz abschmecken.<\/span><\/p>

          F\u00fcr die M\u00f6hrengr\u00fcn-Schaum die gro\u00dfen Stiele entfernen und das M\u00f6hrengr\u00fcn in kochendem Salzwasser blanchieren. Abschrecken und abtropfen lassen. Alle Zutaten in einen Topf geben, aufkochen, fein p\u00fcrieren und durch ein feines Sieb passieren. Abschmecken. (Sojalecithin hilft, den Schaum l\u00e4nger stabil zu halten)<\/p>

          F\u00fcr die Garnelen gehackten Oregano, Knoblauch, Curry, Salz und Oliven\u00f6l zusammen mixen. Die Garnelen sch\u00e4len und mit der Marinade vermischen. Einige Stunden marinieren lassen. Anschlie\u00dfend die Garnelen in einer hei\u00dfen Pfanne von jeder Seite 1 Minute anbraten.<\/p>

          Die hei\u00dfe Suppe in Gl\u00e4ser f\u00fcllen. Den Karottenschaum mit dem Mixer p\u00fcrieren, dabei Luft einarbeiten. Den entstandene Schaum mit einem Essl\u00f6ffel \u00fcber die Karottensuppe geben. Die gebratenen Garnelen auf die Wildkarottenspie\u00dfe stecken und in jedes Glas stecken.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          Soupe de carotte au gingembre, vert de carotte mouss\u00e9 et gambas marin\u00e9e \u00e0 l’origan et au curry Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Soupe de carotte au gingembre 50 g de beurre 2 oignons 3 gousses d’ail 30 g de gingembre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":19,"footnotes":""},"class_list":["post-10602","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Soupe de carotte au gingembre et crevette marin\u00e9e - 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