carrot soup

We love soups. They are perfect for autumn and winter time when there is gloomy and cold outside and when you are coming back from a long walk home dreaming about something warm to eat.


carrot soup

  • 1-1.5l vegetable broth *
  • 500g carrots
  • 1 cup of orange juice
  • 1 onion
  • 2-3 spoons of sour cream
  • pinch of nutmeg
  • 2 spoons of butter

Peel the carrots and cut them into 2cm pieces. Chop the onion. Melt the butter in a pot, add carrots and onion and cook for 15 minutes. Add the broth and orange juice and cook for approximately 20 minutes until the carrots are soft.  Transfer the soup into the  bowl of a food processor , add nutmeg and sour cream and mix until smooth.

*I usually prepare a vegetable broth form 3 carrots, 2 parsnips, 1 onion, a piece of celery , a piece of turnip, 2 bay leafs and 3 allspice berries boiled in 1-1.5l salted water for an hour.


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