WIKI NOTE: The word was first recorded in English around 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from Greek καρωτόν karōton, originally from the Indo-European root *ker- (horn), due to its horn-like shape.
CARROT SOUP
CARROT SOUP
500g of carrots
1 small potato
1 apple (green apple, Granny Smith type)
Half onion or a leek, white part (chopped)
A generous splash of extra virgin olive oil or olive oil (approx. 50ml), to taste
1 vegetable stock cube / *vegan vegetable stock cube (optional)
Salt, to taste
Black pepper, to taste
Water, to boil
LET´S COOK!
1. Wash the vegetables well. Peel carrots, potato, and apple. Cut everything into big pieces. Chop the onion.
2. Heat the olive oil in the pot. Sauté the onion until transparent.
2. Heat the olive oil in the pot. Sauté the onion until transparent.
3. Add the big pieces of carrots, potato and apple. Stir for several minutes with the rest of the ingredients.
4. Cover the vegetables with water (the water has to exceed a couple of fingers of the ingredients), add the vegetable stock cube, and cook it for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from heat.
5. Mix everything with a blender until it is the consistency of a soup. Add the black pepper and salt, to taste.
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour). If the texture of the soup is too thick, add more warm water.
6. Serve the soup in a small bowl (per unit) with a dash of extra virgin olive oil. Warm or cold always tastes delicious.- LET'S MAKE A RABBIT!
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