½ cup of olive oil
1 Litre water
1 small fresh ginger root grated (50 gram)
2 bay leaves
Optional: Vegetable stock (instead of salt)
- On 07 Apr 2020
- In Vegetarian Recipes
- Prep Time: 40 Minutes
- Cook Time: 30 Minutes
- Difficulty Level: Starter
Dora’s Carrot Soup
As my mother promised on her blog, she is going to continue posting positive stories as our new reality is hard enough as it is. My mother asked me to write a blogpost about my favourite soup, Carrot Soup! In my opinion it’s just a simple carrot soup, but it makes me feel at home no matter where I am in the world.
Explaining my mother
In order to tell you about this soup, I have to explain my mother to you a little bit. You see, whenever she finds a recipe or a food she likes, she gets consumed by it, for better or worse. She will continue to make the same recipe until she perfects it. This can take her a day, a week, a month, 2 months, 6 months, there is no limit really. She has done this as long as I can remember. Let me give you some examples: caramel pudding, bagels, poached eggs, soups. Trust me, first attempts don’t always turn out so great.
The perfect recipe
One winter she kept making soups and changing them to perfection (Lucky for me I love soups, but my dad not so much). After about a month of trying different soups, Christmas came along. As some of you know my mother is Greek and my father is Dutch, so I was lucky enough to spend my summers in Greece and my winters in the Netherlands. My mother who loves having people for dinner, invited the family over for Christmas dinner in the Netherlands and served 9 courses! Nothing better than spending Christmas eating with nice company.
One of the first courses was her carrot soup. Every time I eat it, it’s like I am at home in the Netherlands with my family again. At first, I actually thought it was pumpkin soup and I kept referring to it as that. When one day I asked my mother to make it again she said: ‘Do you mean the carrot soup? Because that’s very easy to make.’ Looking back she might have tricked me into thinking it was carrot soup, so I would stop asking for pumpkin soup. Either way it worked. The dessert of the Christmas dinner was caramel pudding, I think to satisfy my dad, because he does not like soup so much but he loves caramel!
Why my mother asked me to share my own recipe for carrot soup I really don’t know. I still think her soups are better than mine. Maybe because I haven’t practiced as much as her! Of course I will happily share my recipe with you and I hope you will enjoy it as much as I do.
Characteristic to my soup is how easy it is to make. I am actually amazed how easy it is to make something so nice and comforting. Also how neutral the taste is; nothing too crazy. You basically have a fantastic carrot soup with 3 main ingredients; carrot, potatoes and onion. I add bay leaf and ginger to spice things up and to make it fancier. The ginger really gives it a nice kick. My mother felt inspired to make these incredibly tasty carrot crisps to top the soup with. She makes them by baking very thin carrot slices in a hot oven until they are crispy. With this topping you can trick anyone into thinking they are being served a fancy gourmet soup.
Katerina shows how to make carrot crisps
If you like a good wine to go with this soup, I recommend this wonderful dry white wine from Domaine Skouras: Viognier Cuvée Larsinos.
Food photography: Annette Spaan
Do you want to cook with Katerina at Odyssey?
Click here for more information!
½ cup of olive oil
Thin slices of 1 carrot
2 teaspoons (Greek) olive oil
Salt (be careful not to use too much)
¼ teaspoon oregano
¼ teaspoon thyme
1. Peel and wash the carrots, potatoes and onions and cut them into big pieces.
2. In a deep casserole dish, heat the olive oil and sauté the onion, carrots and potatoes for 4 minutes.
3. Add the water, bay leaves and ginger. If you want you can add the stock / stock cube or salt and pepper. I think that the vegetables are tasty enough and that sea salt and pepper is giving a nice lighter taste. Cover the pan and let it boil for 30 minutes.
4. With a hand blender puree the soup in the pan.
Making the carrot crisps
5. Preheat your oven to 400F / 200C
6. Peel the carrot into thin slices using a vegetable peeler. Put the slices into a large bowl.
7. Drizzle the olive oil over the carrot slices, season them with salt, the oregano and thyme and toss.
8. Spread the carrot slices onto a baking sheet and bake them for 15 minutes.
Back to the soup
9. Bring the carrot soup once more to the boil and taste again to make sure you have used enough salt and pepper.
10. Serve the carrot soup in deep plates and sprinkle the carrot crisps on top. If you like add some oregano. Some fresh bread to go with that would be totally perfect!
Servings : 4 people
Ready in : 40 Minutes
Recipe Type : Vegetarian
0 Reviews Found
Leave us your review
Katerina's Kouzina recipes