IT’S CARROT SOUP SEASON.

It’s starting to get cold and wet in Cologne.  I had my first cold last week.  Although I was feeling pretty bad the majority of the time, I think this soup helped me get back on my feet quickly.

This soup is a vitamin and flavor bomb.  It’s creamy – despite not adding any creams.  It’s flavor rich, despite noch adding any type of broth.  Preparing this soup takes a few steps – which is why I like to prepare it in bulk and freeze a portion.  The last thing I want to do when I’m sick is cook or juice anything.  Being able to pull out something delicious and healthy out of a freezer, gives me a warm and happy feeling – right when I need it most.

WHY I JUICE THE CARROTS FOR A SOUP INSTEAD OF JUST COOKING THE WHOLE THING

Carrots loose so much flavor when they are cooked extensively.  When carrots cook for 20 minutes in boiling water, they have just a touch more flavor than a hard boiled potatoe without salt.  That may be a bit harsh – and I don’t mean to diss potatoes, but hey – if carrots taste better without extensive cooking, then leave them that way.

However, I also don’t want to just drink hot carrot juice – I want it my soup to be creamy.  So in order to get the best of both worlds, I cook just a few chopped potatoes and juice the rest.

Ingredients for carrot soup

  • 2.5 kg carrots Cook 4 carrots and juice the rest. Alternatively use store bought carrot juice (about 1 - 1.2 Liter) and cook 4 carrots.
  • 3 onion small 2 garlic clove
  • 2 Ginger amount should be about 1.5 X garlic cloves
  • 4 Tablespoon vegetable oil
  • 2 Tablespoon Maple syrup honey is fine as well
  • 3 Oranges (juice of 3 oranges)
  • 5 gramm coriander fresh is best
  • 1 tea spoon salt and
  • 1 tea spoon pepper 

Instructions for carrot soup

  1. Cut 4 carrots into small slices and cook until tender. (This step takes the longest, so it's best to start with it.)
  2. Juice the rest of the carrots or simply use 1 to 1.2 liters of fresh carrot juice (carrot juice) from the supermarket.
  3. Chop the onion into small pieces and arrange with vegetable oil in a saucepan and lightly fry for 3 minutes over medium heat until sweet and transparent.
  4. Cut ginger and garlic into small pieces and add onions. Sauté gently for 2 minutes then turn off.
  5. Once carrots are cooked, put all ingredients in pot (where the onions were fried) - including orange juice, coriander, carrot juice, salt and pepper.
  6. Puree the ingredients with a blender until creamy.
  7. Heat the soup and then serve.

Carrot soup pinterest