Spicy and Light Carrot Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s), preferably oranic
- 0.25 liter ¼ milk (1.5% fat)
- 2 spring onion (s)
- 1 medium pointed peppers
- 0.5 liter ½ vegetable stock
- olive oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and slice the carrots. The thinner the slices, the faster the carrots will be soft-cooked. Core and roughly chop the pepper.
- Chop the spring onions and fry them in a little olive oil. After a short time add the carrots and peppers and fry everything. Deglaze with half a liter of vegetable stock. Simmer the soup for 10-15 minutes until the carrots are tender. Puree finely or slightly chunky with a blender to taste. Add the milk and bring to the boil. Add more milk if necessary.
- Season with salt, pepper and nutmeg and serve.
- Here, fat and cream are deliberately avoided, but the taste does not suffer as a result.
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