Velvety carrots soup with rolled sole with coriander

Written by FDM

Fresh and gourmet, this little carrot soup with coriander sole rolls will make you melt for sure. The recipe is signed by Chef Amal of Miel & Safran.

Ingredients (for 4 )

– 1 kg of carrots

– 1 onion

– The juice of an orange

– 1/2 cm fresh ginger

– 1 liter of fish broth

– 20 cl of cream

– Salt

– Pepper

– Oil

– 4 sole fillets

– Chopped coriander


– Cut the carrots and onion into regular pieces.

– Sauté in a saucepan with 2 tbsp. to s. oil.

– Add the grated fresh ginger.

– Cover with water and simmer on low heat for about thirty minutes.

– Mix still warm by incorporating orange juice and cream.

– Return to low heat, and cook for 5 minutes, stirring regularly.

– Salt and pepper the sole fillets.

– Sprinkle the coriander fillets, roll and maintain with peaks.

– Cook the fish for about 15 minutes in a 180 ° oven.

– Serve the velvety hot and garnished with sole rolls.