Recipe for creamy carrot soup
Creamy and rich carrot soup.
A rich, creamy, and slightly sweet soup in perfect harmony with crispy, salty bacon, and fresh, tangy wood sorrel.
Dinner is saved! This soup tastes like it took longer to make than it actually did. Perfect as a quick and easy solution – and also ideal as a small appetizer.
This soup can easily be made vegetarian by replacing the chicken broth with vegetable broth and the bacon with bread croutons.
Ingredients
- Potato 6-7 pcs.
- Carrots 6-7 pcs.
- 1.5 l Water
- 0.25 l Whipping Cream
- 0.5 Stock Cube Chicken
- Fresh thyme 4-5 sprigs
- 1.1 gram Cayenne Pepper
- 0.5 Orange The juice thereof
- Salt and Pepper To taste
- 0.5 package Bacon Diced. For garnish. Optional
- red sorrel For garnish. Optional
Instructions
- Peel potatoes and carrots and cut into small cubes.
- Find a medium-sized pot.
- Add the potatoes and carrots to the pot.
- Add water, cream, chicken bouillon, thyme sprigs, and cayenne pepper.
- Boil the soup until the vegetables are tender.
- Remove the thyme sprigs from the soup.
- Pour the soup into a blender.
- Blend the soup to a creamy consistency.
- Season with orange juice, salt, and pepper.
- Blend again.
- Serve the soup in deep plates or bowls (optionally heated).
- Garnish optionally with toasted bacon and red wood sorrel.
