I really can’t help it, but nearly every time I eat Carrots in any kind of form, shape and sizes, I hear a tiny little voice of my late Mom “Mutti” …….’do eat your carrots now – they are good for your eyes and will make you see in the dark….”
At that time I was little and like most children I of course believed her. Not that I hated carrots, no not at all, quite liked them actually and now that I am grown up I truly love them. As vegetables, prepared in many many different ways, as soups (after all I was born in Germany and we do love our soups), as salads for when I want to be extra kind to my body and as nibbles.
Even now, typing this page, I have a small plate of freshly cut carrot sticks next to me and keep munching on those, like a little Rabbit – maybe Grandpa knew in his wisdom why he nicknamed me “Kaninchen” (little Rabbit) all those decades ago. (But mind you, in this tremendous heat we are having here right now I really would love an ice-cream or even two, but……).
Today we all surely know that Carrots are one of the healthiest foods around containing over 100 % of Vitamin A; so we should make food like carrot part of our everyday diet.
Velvety Carrot Soup with an Asian Twist
= this should not take you more than maximum 30 minutes =
I was greedy and used up all the carrots which needed to leave my vegetable compartment. I did not weigh, so just do what I did, and go by your eyes, appetite and what’s in your own fridge. The measurements given therefore are for those 2 large bowls of soup I made for my husband Jo’s and my Lunch with a little bit left in the pot.
2 x medium sized onions, cubed
4-5 x large carrots, peeled and chopped
5-6 x cloves of garlic, crushed (our garlic is really small)
Salt, black pepper to your own taste
2 x Tbsp of Peanut butter Sauce
1-2 x Tbsp Lingham’s Hot Chilli Sauce
¼ – ½ x cup of Coconut milk (optional – or use some milk)
3 x cups of earlier prepared Vegetable Stock (I used KNORR cubes)
Tiny bit of oil for sweating the onions
Heat oil on medium heat, add onion and garlic, stir and after maybe 5 minutes add the carrots.
Season, stir and add the vegetable stock, stir again and cover pot.
Now reduce heat to simmer and cook until vegetables are nice and tender. It only took me 15 minutes since I cut everything fairly small and also I wanted to retain a certain “crunch”.
I do not have an immersion blender – yet! – and therefor ‘blitzed’ the soup in stages in my Mixy with the PB Sauce and the Lingham’s. (You can also add a few more peanuts in for good measure, if you like).
That’s it really. Pour into soup cups; sprinkle some coriander, tiny carrot slivers and a couple of drops of thick coconut cream on top and serve.
This goes very well with just slices of brown-bread toast or Arabic bread, slightly warmed.
So my friends, enjoy this little soup and you never know, maybe you too will be able “…..to see in the dark…”.
Guten Appetit – enjoy your meal – znegosmac – buon appetito – bon appétit – ทานให้อร่อยนะ –
Lovely simple soup Carina. I too have the immersion blender on my shopping list.
thank you, Conor. Simple – yes, but sooooo delicious. And btw, do you think we might get a discount for a multiple order??? 🙂 How is your daughter?
In the very best of form. She brings such joy to me, despite being on the other side of the planet.
First of all, love the way you show your recipe tutorials…..
Then , I followed them a couple of times and, BINGO, everything was easy and very , very tasty…..
Thank you Carina!
A happy 1st of Mai to you. Thank you for your feedback and your lovely comment. 🙂 🙂 – makes all the ‘troubles’ somehow worthwile. Hope you will try more in the future.
Have never been a soup person! Mom tried too many big-leafed limp spinach ones with halves of hard-boiled eggs impossible to ‘catch’ when I was too small to do so! Hummph!! But love carrots, DO make carrot soups and this one is a beauty! Well, I must admit to making all my own stocks, and the vegie one is the easiest one of them all: all the ‘leftovers’ and a half-hour 🙂 !!
thank you, Eha. I have to say living now in India I do not make as many soups as I used to in Europe – but! a nice clear broth with some veggies in the evening sometimes, is nice. And like you, most of the time I too make my own vegetable stock like you, but K. is a super help and standby when needed – don’t forget, I will have to make do with what I can get here. Oh btw, if you like tomatoes – and I hope you do! – I will have a nice surprise for you soon! 🙂 🙂
Almost by accident: but just had to ‘check in’ I!! Yup. have a huge pile of ‘field tomatoes’ from a few days back – NOW – just give me an extra idea 🙂 🙂 🙂 :(!!!
hahaha – that post is not ready until next week! Check your email tomorrow 🙂