Carrot Soup

Now the late autumn strikes mercilessly. Outside it’s cold and wet and gray, so tonight’s dinner must provide some color. The wife is carrot fan, I rather skeptic. So we can try a carrot soup as a border agreement.

• 800g carrots, chopped
• 250g onions, chopped

I sauté in a little butter-olive oil mixture, and steam on low heat until the vegetables are soft. Then I add

• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1 tsp curry (for me: homemade, but the “normal” does it too)
• salt
• white pepper
• 1 liter chicken broth
• 1/4 liter water
• 2 tablespoons rice (to bind)

The whole melange now cooks for another quarter of an hour. Then I start the food processor and grind everything. But it is still not fine enough for me, so the soup takes the way through a medium fine strainer.

Again boiled up, I add the juice of

• 2 oranges
• 1 tablespoon lemon juice
• 1/2 cup of cream

into the soup. As always, it is under-salted, so I season heavily. I chop

• 1/2 bunch of mint.

I whip

• 1/2 cup of cream

and mix both together, with a pinch of salt. Now it’s half past seven and only the appetizer is ready! To keep the stomach growling louder, we eat the soup first. See you later!

carrot soup with curry, very photorealistic, food magazine style, award-winning photo, long lens, soft light, shot from material height, photo of the year, award-winning photo, well-lit, white background, unreal engine, no pumpkin