Recipe Carrot soup with goodies


26 Aug 2020
Local time
2:59 PM
Carrot soup with goodies

Serves 4-6 | Preparation and cooking time ~1,5 hours

Carrot Soup (base)
~1 kg carrots​
1000 ml salted vegetable broth/1000 ml water and 2 organic vegetable cubes​
25 ml corn flour​
25 ml APF/plain flour​
1 teaspoon dried rosemary​
0,5 teaspoon smoked paprika​
0,25 - 0,5 teaspoon combined white and black pepper​
(salt to taste)​

Goodies (topping)

2 tblsp ev olive oil​
2 tblsp macadamia nut oil or canola oil​
2 green bell peppers​
1-2 yellow onions​
6-8 cloves of garlic (or 2 Solo garlics)​
0,5 - 1 red chili pepper​
50 g cold smoked reindeer (or any cold smoked, salted meat)​
50 g almond flakes​
50 g peeled, unsalted pistachios​
1 teaspoon dried rosemary​
0,25 teaspoon black pepper​
~0,5 teaspoon salt (to taste)​
4-6 spoonfuls of sour cream/crème fraîche to garnish​

Steam or cook the carrots in water until tender (~30-40 min). Mash the carrots coarsely by hand in a cooking pan, add the corn flour and APF and mix. Add the vegetable broth (or draining water-vegetable broth mix and a pinch of salt), add the smoked paprika, rosemary and white and black pepper, mix well and let simmer on low heat while you prepare the rest of the ingredients. Mix occasionally along the bottom to prevent from burning.

Cut the veggies and meat into thin slivers/juliennes.

Roast the almond flakes and pistachios on a dry pan/skillet on medium heat until they’re medium brown. Remove immediately from the pan and put aside.

Add oil to the frying pan/skillet and fry the bell peppers, onions and chili pepper on medium heat for ~15-25 minutes until they’re tender and slightly browned. Add the garlic, dried rosemary, roasted almonds, pistachios and meat slivers and fry for ~two minutes more. Season with salt and pepper and set aside.

Dose some carrot soup on a plate and add a couple of spoonfuls of the pan-fried mix on top. Garnish with a big spoonful of sour cream/crème fraîche.


Last edited:
Top Bottom