There is no wonder that so far I tried different recipes for the carrot soups like Carrot soup or Spicy carrot-zucchini soup with lovage. Which one I like the most ? Well ... all of them are great and it is difficult to chose.
Ingredients:
- 750g carrots (peeled and sliced)
- 2.5l water (or it can be replaced with chicken / vegetable stock)
- 3 tablespoons olive oil
- 1 big onion (diced)
- 1 garlic clove (diced)
- 1 tablespoon caraway (grinded)
- 1 bunch of fresh persil (chopped)
- 1 teaspoon coriander (powder)
- 1.2 teaspoon ginger (powder)
- 1 teaspoon paprika (powder)
- 3 medium potatoes (peeled and diced)
- salt
- pepper
Directions:
- Heat the olive oil in the soup pot and add the onion and garlic. Cook for 4 minutes on low heat.
- Add the spices (caraway, persil, coriander, ginger and paprika) and stir.
- Add the carrots, potatoes and water.
- Let the soup arrive to boiling state and then cook for 30 minutes or until the carrots and potatoes can be easily smashed with a fork.
- Blend the soup until has a creamy texture.
- When serving, sour it with lemon or orange juice if you prefer. You can also add pepper and fresh parsley.
Inspired from from 500 soupes - Blake, Susannah, page 175.
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