It's no secret that most people who have spent some time in the kitchen have certainly found their go-to carrot soup, and this is definitely mine! If you follow the weekly menu that this is part of, you should set aside 1/3 of the soup for carrot risotto that you will make another day.
Ingredients
- 1 clove garlic
- ½ x yellow onion
- 3 x carrot
- 1 tbsp extra virgin olive oil
- 1 tsp butter
- ½ tsp sriracha
- 1 x vegetable bouillon
- 6 dl water
- 2 dl cream
- ¼ x lemon
- 1 x slice of bread
- 1 handful parmesan
Method
- Mince the garlic and onion, and fry until soft in oil and butter in a pan.
- Cut the carrot into small pieces and fry this together with the onion for a couple of minutes.
- If you have a little white wine left over or a tame beer in the fridge, this is the moment to use it up! Use about 1 dl per serving. Stir it in and bring to a boil.
- Add sriracha, season well with pepper and a little salt.
- Add vegetable bullion and water. Let this simmer for 20 minutes with the lid on.
- Dice the slice of bread and fry it into crispy croutons in the frying pan with oil and a little butter. Season with desired spices or some grated parmesan.
- Add plant-based cream and lemon. If you make this dish as part of the weekly menu, set aside 1/3 of the soup. This should be used for carrot risotto!
- Serve with freshly baked croutons and grated parmesan!
