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Carrots-herb-soup with crisps


Preparation of the soup: Peel the onion and chop. Peel and slice the carrots. Heat some olive oil in a saucepan, add the onions and carrots and steam for a few minutes. Add the vegetable soup and simmer for about 15 minutes on a medium heat. Put the organic herbal infusion into a paper teafilter and put it into the soup for arount 5 to 8 minutes. Puree the soup, stir in the freshly grated ginger, add the sour cream and mix again. Refine with salt and pepper.

Tip: for a fruity taste you can add a freshly squeezed orange juice, which you can add before blending.

Preparation of the crisps: Preheat the oven to 130°C convection. Peel the carrots and cut into thin slices. Put it together in a bowl with olive oil, salt and some sweet paprika powder. Cover a baking tray with paper, spread the carrot strips on it and bake in the oven for 1 hour until crunchy.

Fill the soup into bowls and decorate it with the carrot crisps and some roasted sesame. (Recipe by www.cookingcatrin.at, Fotocredit: Carletto Photography)

Ingredients for 4 portions:

  • 500g carrots
  • 2tablesp. olive oil
  • 1 big onion
  • 850ml vegetable soup
  • 125ml sour cream
  • 1tblsp Organic Balance
  • salt
  • pepper
  • 1teasp. ginger
  • some orange juice

Ingredients for the carrot crisps:

  • 2 medium-sized carrots
  • Olive oil
  • salt
  • sweet paprika powder
  • roasted sesame