African Carrot Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 large carrots, peeled and cut into medium-sized pieces
- 1 medium onion (s), peeled, cut into half rings
- 400 ml vegetable stock, hot
- 1 tablespoon oil, e.g. sunflower oil
- salt and pepper
- 1 teaspoon, leveled turmeric
- 1 teaspoon, leveled curry powder
- 1 pinch (s) cumin
Print Recipe
Pin Recipe Instructions
- First fry the carrot pieces and onion rings in the oil a little, then season with salt and pepper. After a few minutes add the spices and then deglaze with the hot vegetable stock and simmer for about 15-20 minutes. Then puree, holding the hand blender straight and cover the rest of the pot with a tea towel so that the whole kitchen does not splatter.
- Tip:
- For better binding, you can add a dash of cream and then bring the soup to the boil again, or add a large potato from the start. Even if someone likes it spicy, it can also be seasoned with paprika powder.
- One or two crispy slices of bread go well with this.
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