Carrot soup is a dish that works the entire year – you can warm yourself with it in winter or eat it cold as a refreshing, light meal in summer. The ginger gives it a bit of a zing while the apple adds a sweet, fruity touch. You can serve it with a dash of cream or coconut milk as well as croutons or crackers, depending on how hungry you are. 😉
(enough for 3-4 people)
- 1 kg fresh carrots
- 1.5 l instant vegetable broth
- 2-3 shallots
- 1 apple
- a bit of fresh ginger (I use a piece about the size of my thumb. If you like spicy food, add more ginger.)
- olive oil, salt, pepper, ground nutmeg
How to Make It
- Peel the carrots and cut them into even pieces.
- Prepare 1.5 l of instant vegetable broth according to instructions.
- Peel the shallots and dice them.
- Heat up 3-4 tablespoons of olive oil in a pot and fry the shallots until they are golden brown.
- Add the vegetable broth and bring it all to a boil.
- Add the carrot pieces and boil them until they are done (this should take about 10-15 minutes).
- While the carrot pieces are cooking, wash, peel, and dice the apple. Peel the piece of ginger and dice it as well.
- Once the carrot pieces are done, turn off the heat. Add the apple and ginger pieces. Season the soup with salt, pepper, and ground nutmeg, and let it all simmer for 5-10 minutes.
- Take a stick blender and blend everything. You may have to add more broth, depending on how much evaporated during cooking. Taste and adjust the seasoning as you see fit.
- Serve with a bit of cream or coconut milk as well as bread, crackers, or croutons.