Soups
Gulerotsuppe (carrot soup)
A smooth, sweet carrot velouté enriched with cream and flavoured with onion. A simple, comforting soup often served as a starter or for a light dinner.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
253 kcal per serving
- Protein
- 3.1 g
- Carbohydrates
- 18.2 g
- of which sugars
- 14.6 g
- Fat
- 17.2 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the carrots and slice them into rounds. Finely chop the onion.
- Melt the butter in a saucepan and sweat the onion for 5 minutes without browning.
- Add the carrots and sugar, stir for 2 minutes.
- Pour in the hot stock, cover and simmer for 25 minutes over low heat, until the carrots mash easily.
- Blend the soup until smooth.
- Stir in the cream, adjust the seasoning and reheat without boiling.
- Serve hot with a sprig of parsley.
Variations and tips
With ginger. Add a small piece of grated ginger along with the onion.
More ideas
Gryterett (root vegetable stew)1 h · 4 serv. · budget-friendlyKjøttdeigsuppe (Norwegian minced meat soup)50 min · 4 serv.Kumla (pommes de terre farcies)1 h 10 · 4 serv. · budget-friendlyAgurksalat (salade de concombre)15 min · 4 serv. · budget-friendlyBringebærsuppe (raspberry soup)20 min · 4 serv.Ertesuppe med pølse (split pea soup with sausage)1 h 45 · 4 serv.Kirsebærsuppe (cherry soup)30 min · 4 serv. · budget-friendlyFiskesuppe (Norwegian fish soup)50 min · 4 serv.
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Original Ecomely recipe.