Carrot soup is very popular especially in winter to warm up the body. We introduce you to two delicious recipe ideas.
Carrots are extremely popular with young and old. If they were then harvested from your own garden, then they are even more delicious. Children like to pull some out of the bed to eat them.
If you have a large carrot harvest, you often think about what you can cook with it. The classic is of course carrots. But you can also make a delicious juice yourself in no time at all.
The carrot soup is also very popular, especially in winter. The preparation does not take much time and you can vary according to personal taste. We have put together two very tasty ideas for you here.
Carrot Orange Soup
Ingredients for 6 servings
- 750 grams of carrots
- 2 onions
- 1 clove of garlic
- 250 ml buttermilk
- 2 tablespoons canola oil
- 500 ml orange juice
- 3 oranges
- 1 spring onion
- 850 ml vegetable stock
- 1 piece ginger root
- ½ teaspoon curry powder
- S alt
- pepper
- 3 teaspoons sugar
- 50 g butter
- 1 teaspoon black sesame seeds
Preparation
Step 1:
First, the garlic clove and the two onions are peeled and finely diced. The carrots are then washed, peeled and cut into cubes. Heat the oil in a large saucepan and sauté the carrots along with the garlic and onions.
Step 2:
Then deglaze with the vegetable broth and orange juice and let everything simmer, covered, for half an hour. Peel the ginger, about 20 g of it, and grate finely. Add the ginger to the vegetables and puree everything with a hand blender. Then pour the soup through a fine sieve.
Step 3:
Heat again on the stove and add the buttermilk while stirring. Now the soup is seasoned with sugar, curry, s alt and pepper according to personal taste.
Step 4:
Peel the oranges, carefully removing the white skin. Then fillet the oranges. In a large pan theHeat the butter, then add the sugar and caramelize while stirring. Now toss the orange fillets in it and then sprinkle with the black sesame.
Step 5:
Clean the spring onion and cut into thin rings and then add to the soup. The orange fillets also end up in the soup as a special addition.
Carrot Coconut Soup
Ingredients for 4 servings
- 750 g carrots
- 1 piece of ginger
- 2 onions
- 3 tablespoons oil
- 750 ml vegetable broth
- 1 Mango
- 1 bunch of spring onions
- 1 chili pepper
- 1 can of coconut cream
- 1 Lime
- S alt
- ½ bunch of chives
Preparation
Step 1:
First, peel and dice the carrots. Also peel the ginger, peel the onions and chop both finely. Heat the oil in a saucepan and sauté the carrots along with the onions and ginger. Deglaze with the vegetable broth, bring to the boil briefly and then simmer for about 10 minutes with the lid closed.
Step 2:
Peel the mango, remove the stone and cut into cubes. Wash the spring onions and cut into rings. The chili pepper is cut lengthwise, then remove the seeds and cut the pod into fine rings.
Step 3:
Half of the carrots are removed from the pot, the other half is pureed together with the vegetable broth. Put the remaining carrots back in and pour in the coconut cream. Then add the diced mango, spring onions and chili pepper and reheat the soup.
Step 4:
Finally, the soup is seasoned with lime juice and a little s alt. The chopped chives are also placed on top. Done!!!
Bon appétit!!!