Recipe for Creamy Carrot Soup with Scallop Slices

I had a few scallops left and wanted us to enjoy them again! Especially since I had some great vegetables in my organic basket, particularly carrots with an incomparable taste! Scallops on a soup of this color and with these flavors is truly a moment of pure pleasure that we greatly appreciated...

Ingredients

300 organic orange carrots

200 organic yellow carrots

2 organic onions

1 organic potato

1 bird's eye chili

2 organic olive oil

1 organic vegetable broth

1 ground cumin

1 Madras curry

15 liquid cream

8 scallop nuts

25 semi-salted butter

salt pepper from the grinder

Directions

Prepare the creamy soup. Peel and slice the onions. Peel the carrots, wash them, and then cut them into segments. Peel the potato, wash it, and cut it into pieces.

Heat the oil in a pot, then add the onions to brown them along with the spices. Add the carrots. Stir and let them develop color and flavor for 5 minutes. Add the broth and the chili. Bring to a boil, reduce the heat, add the potato pieces, cover, and let cook for 40 minutes.

Remove the chili (for those who like it spicy, it can be left in, but the soup will be spicy!). Add the fresh cream. Blend. Put the salted butter in a pan and sear the scallops for 1 minute on each side. Cut them into slices (each scallop into 3 or 4, depending on size).

To finish, pour the soup into deep plates and place the slices of nuts on top. Add a bit of coriander if desired. ENJOY YOUR MEAL!

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Recipe for Creamy Carrot Soup with Scallop Slices