Carrots can be used in a variety of ways in the kitchen. Carrot soup, for example, is very delicious and can be prepared in a variety of ways. We have presented two recipe ideas to you here.Carrot soup refined with oranges
Carrots are extremely popular with young and old. If they are then harvested from your own garden, they are even more delicious. Children then like to pull some out of the bed to eat them.
If you have a large carrot crop, you often think about what you can cook with it. The classic is of course carrot vegetables. But even a delicious juice can be made 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 depending on your personal taste. We have put together two very tasty ideas for you here.
Carrot and orange soup
Ingredients for 6 servings
- 750 grams of carrots
- 2 onions
- 1 clove of garlic
- 250 ml buttermilk
- 2 tablespoons of rapeseed oil
- 500 ml of orange juice
- 3 oranges
- 1 spring onion
- 850 ml vegetable broth
- 1 piece of ginger root
- ½ teaspoon of curry powder
- 3 teaspoons of sugar
- 50 g butter
- 1 teaspoon of black sesame seeds
First, the clove of garlic 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 braise the carrots along with the garlic and onions.
Then deglaze with the vegetable broth and orange juice and cover everything on a low heat and let simmer 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.
Heat up again on the stove and add the buttermilk while stirring. Now the soup is flavored with sugar, curry, salt and pepper according to your personal taste.
Peel the oranges and carefully remove the white skin. Then fillet the oranges. Heat the butter in a large pan, then add the sugar and let it caramelize while stirring. Now swirl the fillets of the oranges in them and then sprinkle with the black sesame seeds.
Clean the spring onions and cut them into thin rings and then add them to the soup. The orange fillets also end up in the soup as a special insert.
Carrot Coconut Soup
Ingredients for 4 servingsCarrot soup with a hint of coconut
- 750 g carrots
- 1 piece of ginger
- 2 onions
- 3 tablespoons of oil
- 750 ml vegetable broth
- 1 mango
- 1 bunch of spring onions
- 1 chili pepper
- 1 can coconut cream
- 1 lime
- ½ bunch of chives
First peel the carrots and cut them into cubes. Peel the ginger, peel the onions and finely chop both. Heat the oil in a saucepan and fry the carrots together with onions and ginger. Deglaze with the vegetable broth, bring to the boil briefly and then simmer with the lid closed for about 10 minutes.
Peel the mango, remove the core and cut into cubes. Wash the spring onions and cut them into rings. The chili pepper is cut lengthways, then remove the seeds and cut the pod into fine rings.
Half of the carrots are removed from the pot, the other half are mashed together with the vegetable broth. Put the remaining carrots back in and pour in the coconut cream. Then add the diced mango as well as the spring onions and the chilli pepper and reheat the soup.
Finally, the soup is seasoned with the juice of the lime and a little salt. In addition, the chopped chives come over it. Finished!!!