Served with cardamom yogurt, roasted chickpeas, almonds, and chive flowers
Recipe for carrot soup
A delightful meat-free dish consisting of a delicious creamy carrot soup with cardamom yogurt, roasted chickpeas, almonds, and chive flowers
The soup contains plenty of warm spices, making you not miss the meat in the dish at all.
We have the recipe from the book “Evergreen,” written by Mikkel Karstad.
Servings: Portions
Carrot Soup
Served with cardamom yogurt, roasted chickpeas, almonds, and chive flowers
Ingredients
Roasted chickpeas
- 50 gram Chickpeas
Carrot Soup
- 500 gram Carrots
- 1 pcs. Shallots
- 1 clove Garlic
- 27 gram Olive Oil Extra virgin
- 2.7 gram Chili Dried
- 1 pcs. Star Anise
- 1 pcs. fresh rosemary Twig
- 1 pcs. Orange
- 1 l Water
- 50 gram Cream
- Salt
- Pepper From grinder
- 1 pcs. Lemon Unsprayed (organic)
Cardamom Yogurt
- 200 gram Greek Yoghurt
- 2 gram Cardamom Crushed
- 40.5 gram Olive Oil Extra virgin
Plating
- 25 gram Almonds
- Chives Handful. Either finely chopped chives or chive flowers
Instructions
Roasted chickpeas
- Soak chickpeas in cold water, and let them sit for 24 hours.
- Place the chickpeas in a pot, cover them with fresh water, and bring to a boil.
- Cook the chickpeas for 40-45 minutes until they are tender.
- Peel the carrots, shallots, and garlic, and chop everything into smaller pieces.
- Add 2 tablespoons of oil in a pot, add the onions, garlic, chili, and star anise, and let it sauté for a bit.
- Then add the carrots and rosemary, and let it sauté for 4-5 minutes until the carrots begin to take on some color.
- Add the orange juice, finely grated orange zest, and 1 liter of water. Bring to a boil, and let the soup simmer for 15-20 minutes until the carrots are tender but still retain a bit of their fresh flavor.
- Remove the rosemary twig from the soup, add the cream, and let the soup boil for another 2 minutes.
- Transfer the soup to a blender, or use an immersion blender, and blend until completely smooth.
- Season to taste with salt, freshly ground pepper, and a bit of lemon juice.
- Pour the soup back into the pot if you used a blender, and keep it warm.
- Mix the yogurt with cardamom, finely grated lemon zest, salt, and freshly ground pepper, and let it sit for 5 minutes to develop flavor.
- Roast the chickpeas in a bit of oil in a pan until they are crispy.
- Add chopped almonds to the pan, and roast them with the chickpeas for the last 30 seconds.
- Season with salt and freshly ground pepper.
- Serve the hot soup in bowls with a good dollop of cardamom yogurt, roasted chickpeas and almonds, and chive flowers on top.
- Drizzle with a bit of olive oil.