Carrot soup

EAT IN SEASON – EAT CARROT SOUP

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In these cold days soup seems like a great dinner idea. It is very simple to prepare it and the outcome is magnificent. Just few ingredients can make such a great dish, isn’t that amazing?! You can add any toppings you like and enjoy the soup.

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The base of the soup are carrots and onion, with a little bit of parsley root. If you peel the carrots you will get perfectly silky texture of the soup.

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I love to use some chilies as they give a really nice kick to the very simple taste. Those are not very spicy chilies as we don’t won’t to overkill the soup.

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Makes4 portions

Time
Cooking time: 1 h

Ingredients

Gnnochi

  • 400 g carrots
  • 1 smaller persille root
  • 4 spring onions
  • 2 red chilies
  • 2 cloves garlic
  • fresh salvie leaves
  • 700 ml vegetable stock
  • 50 ml cooking cream

1

Peel the carrots and persille root and grate into stripes. Chop spring onions and shortly sauté in a pan. Add carrots, persille root and chilies. Season with salt and paper and simmer on a medium heat for 15 min. If needed add a little water so the ingredients don’t stick to the pan.
  • 400 g carrots
  • 1 smaller persille root
  • 4 spring onions
  • 2 red chilies

2

After 15 min add chopped garlic and salive leaves. Right after you can smell the aroma of garlic add vegetable stock and cook until carrots soften.

3

Remove soup from the stove and puree it. After that pour it into a pot and simmer on a medium hit while adding cooking cream.

 

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