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