Ingredients
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600 g Carrot
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1 Onionmedium-sized
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3 tbsp Extra Virgin olive oil
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1/2 tsp Curry powder
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to taste Salt
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600 ml Almond milkor more
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1 tbsp Almond butteroptionally
Directions
This is the hit of spring and summer soup season! As soon as they start selling young carrots, so pretty as a bouquet with fresh bunches of leaves, you immediately want to make this soup. It is very delicious, light and healthy. Especially unexpectedly, the young carrot soup is supplemented with pesto from its leaves, that is, the tops. It turns out it is very useful and in our dish, it is also very tasty.
I highly highly recommend it!
Today's visits: 1.
Steps
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1
Done
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Dice the onions into large cubes. Wash the young carrots well, cut off the tops and the tip of the tail. Leave the carrots unpeeled and cut them into rings about 1 cm wide. Set aside the tops for the pesto (see separate recipe). |
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2
Done
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In a pot where we will cook the soup, heat the oil and sauté the onions in it until transparent over medium heat for about 5 to 10 minutes. Add the curry powder and saute them together for 1 minute. Add carrots to onions, stir and let them cook together, occasionally stirring for another 2 to 3 minutes. Neither onions nor carrots should be browned! |
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3
Done
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Add the almond milk just enough to cover the vegetables. Bring to a boil, turn the heat to low, cover and cook until the carrots are soft. Depending on the carrots, this may take from 15 to 45 minutes. |
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4
Done
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When the carrots are done, remove them from the heat (add the almond mousse if using) and grind with an immersion blender to the consistency of a homogeneous puree. Adjust the consistency with the almond milk and salt to taste. |
