Carrot Ginger Soup with Kellogg's All-Bran Crusted

Name: Carrot Ginger Soup with Kellogg's All-Bran Crusted Pork Tenderloin Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 carrots, peeled and diced; 2 shallots, minced; 2 cloves garlic, minced; 1 tablespoon grated ginger; 3 tablespoons cooking sherry; 1 cup chicken stock; 1/2 cup heavy whipping cream; Salt and freshly ground black pepper; 4 cups vegetable oil; 1 pork tenderloin, cut into 1-inch cubes; 2 cups all-purpose flour; 4 large eggs, beaten; 4 cups All-Bran cereal

Servings: persons

2 tablespoons butter
2 carrots, peeled and diced
2 shallots, minced
2 cloves garlic, minced
1 tablespoon grated ginger
3 tablespoons cooking sherry
1 cup chicken stock
1/2 cup heavy whipping cream
Salt and freshly ground black pepper
4 cups vegetable oil
1 pork tenderloin, cut into 1-inch cubes
2 cups all-purpose flour
4 large eggs, beaten
4 cups All-Bran cereal

1
In a saucepan over medium heat, melt the butter.
2
Add the carrots, shallots, garlic and ginger and sweat until very soft.
3
Add the sherry and deglaze.
4
Add the chicken stock, bring to a simmer and cook for 15 minutes.
5
Using an immersion blender or food processor, puree the soup until smooth.
6
Stir in the cream and season with salt and pepper.
7
Keep warm on low heat.
8
Heat the oil in a medium pot to 350 degrees F. Sprinkle the pork with salt and pepper.
9
Dredge in the flour and shake off the excess.
10
Dip into the beaten egg, then in the All-Bran cereal and set aside on a wire rack.
11
Fry the pork cubes until golden brown, 5 to 7 minutes.
12
To serve, ladle the soup into a bowl and garnish with 3 pork croutons.
13
Have more croutons on a side plate for those who would like more.

2821

kcal

Calories

273

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 2 carrots, peeled and diced, 2 shallots, minced, 2 cloves garlic, minced, and more.

Yes, Carrot Ginger Soup with Kellogg's All-Bran Crusted Pork Tenderloin Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Ginger Soup with Kellogg's All-Bran Crusted Pork Tenderloin Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions