Carrot Soup ala MevrouwPinda. This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in your Instant Pot®. This soup is so good it's been used in international airline business class! SO good - also vegan and super clean.
The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that's delicious for dinner or packed up for lunch. Use up fresh veg in our easy carrot soup recipes for filling and nutritious lunches. Our classic flavour combinations are packed with goodness. You can cook Carrot Soup ala MevrouwPinda using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Carrot Soup ala MevrouwPinda
- You need 2 of carrots.
- You need 1 of onion small size.
- You need 1 tsp of salt.
- You need 1 tsp of black pepper.
- It's of Olive oil.
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days. Amazingly, both carrot soups originate from the same place, which is that I don't much care for it. And I know what you're thinking: "Three carrot soups?
Carrot Soup ala MevrouwPinda step by step
- Peel the carrots, wash and dice them.
- Heat the olive oil, add onion.
- Add carrots. Keep stiring for about 4 minutes.
- Add 700 ML water, bring them to boil until it soften. Add salt & black pepper.
- Make it pureé with hand blender. And then boil for 5 minutes more until it silky.
- Ready to serve.
One year ago: Carrot Soup with Miso and Sesame Two years ago: Chard and White Bean Stew Three years ago: Walnut Pesto, Spicy Caramel Popcorn. Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too. It makes a delicious supper on a cold winter's night. This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter's evening. There is a lot of butter in this recipe.
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