King Carrot soup

King Carrot soup

GulerodssuppeIt sounds just boring – but it need not to be so, so inspired by one of my friends you get this recipe. Prepared with loving care and the right spices, you can get a very delicate soup out of ingredients that for many are “ordinary”. My carrot soup is not the same throughout the year as it  depends on what I have to come in it. There is always onions, garlic and something to help with acidity. Here i use salted lemons, but it could just as well be apple cider vinegar, or whatever you have. Finally, you can top up with, for example, roasted pumpkin seeds, yoghurt and/or glace. Salted Lemon, sweet potato etc can of course be replaced with normal lemon and apple.


4 large carrots
1 thumb large piece of ginger
4 cloves garlic
1 large onion
1/3 sweet potato
1/4 salted lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry
1 chili – you can choose the strength
rosemary and/or marjoram
salt and pepper
½ l of stock or a beer
a little oil

How to make it


The chopped ingredients

Chop it all, put it in a pan or saute pan (apart from your stock) and fry for 5-10 minutes so the spices come alive. Pour in your stock or beer and let simmer for an hour to make it all tender. Make it creamy with a hand blender and season to taste. For example, if lacking acid, you can add lemon juice or balsamic vinegar. Serve in a bowl or deep plate with yoghurt, pumpkin seeds, good bread or whatever comes to your mind. Bon appetite!

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