Carrot soup and spicy mussels of soup leftovers

Easy Carrot Soup

by Fattig.student
Vegetarian
Gluten-free
30 min
Easy Carrot Soup

ingredients

  • 1 clove garlic
  • 1 tbsp ginger
  • 1/2 x chili
  • 1/2 x yellow onion
  • 3 x carrots
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl cream
  • 2 tbsp fresh coriander
  • 1/2 x lime

method

  1. Chop all the vegetables.
  2. Fry garlic, ginger, chili and onion in a saucepan with a little oil or butter until the onion is soft.
  3. Add carrots, vegetable bouillon and water, and let the soup cook for about 25 minutes.
  4. Remove the soup from the heat, add the cream and mash the soup with an immersion blender.
  5. Season with salt and pepper, and top with fresh lime and coriander.
  6. If you want to make mussels in spicy carrot sauce with the leftovers, save about a third of the carrot soup and follow the attached recipe.

Mussels in a Spicy Carrot Sauce

by Fattig.student
Seafood
Gluten-free
30 min
Mussels in a Spicy Carrot Sauce

ingredients

  • 500 g mussels
  • 1/4 dl dry white wine
  • 1 1/2 dl carrot soup
  • 2 tbsp fresh coriander
  • 1/4 x lime

method

  1. Note! If you don't have a splash of white wine lying around, you can use apple juice instead.
  2. Rinse and wash the mussels well. Discard any shells that are damaged or do not close if you hit them carefully against the kitchen counter.
  3. Add white wine (or apple juice), carrot soup and mussels to a saucepan. Let the mussels steam with the lid on until all the shells open.
  4. Take the mussels out of the pot and discard the ones that didn't open.
  5. Serve the mussels with finely chopped coriander and lime juice.
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