Baltic Maid

Mohrrübensuppe – German Carrot Soup

Posted on | November 4, 2011 | No Comments

Last night, we had the first snow storm.  It isn’t even winter yet… When I woke up, everything outside was covered in a white blanket.  I used to like snow a lot but last winter was just too long and miserable. We had way too many snow storms; we had been snowed in too many times; and it was miserably cold.  Last year, the first snow storm hit us around Thanksgiving, and we thought that was early. 

But what’s better than a bowl or two of hot soup to push away such cold thoughts? Maybe not better but right up there would probably be a long hot shower or a cup of hot chocolate. Back to soup,  I have been making this soup for more than a decade, and I still love it.  And today, this hearty yet slightly sweet soup saved my day. 

Ingredients

  • 1 kg carrots, cut into slices
  • 1 large onion, chopped
  • 3 medium sized potatoes, peeled & cut into chunks
  • 1 l water
  • salt, pepper to taste
  • 1 tsp ground coriander
  • 1 tsp turmeric (optional but very healthy)
  • juice of 1/2 lemon
  • 4-6 tbsp plain, low-fat yogurt , plus some extra (about 1 tsp per bowl)
  • chives, chopped

Directions

Cook the carrots, onion, and the potato chunks in the water for about 30 minutes or until they’re soft.

Puree everything and warm up the soup again.

Take the soup off the heat, and add the salt and pepper, the coriander, and the turmeric.  Also add the lemon juice and the yogurt.  Stir.  Taste and adjust seasoning if necessary.

Fill the soup into bowls.  Sprinkle plenty of chopped chives on the soup, and add a teaspoon of yogurt to each bowl.

Guten Appetit!!!

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