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Carrot Soup

With Christmas when my mom was here I had asked her to make some carrotsoup like she used to make  as long as I remember. I just love that soup and we had bought our selfs a new refridgerator with a freezer with 3 drawers so I wanted to  put some in the freezer too.  And ofcourse my mom made a load of soup and it was delicious as always. We froze in a few liter soup that she had made extra. But all that soup.. well… its all gone.. we ate it all in January and February allrdy and  a few weeks ago it started itching again.. I wanted to have carrotsoup.. Now our normal grocerystore where we always go was doing a redecorating that would last till half april so I was going to wait till then… And this week it was reopened.

So I bought  all the Ingredients I needed and today I made that famous carrotsoup myself.. for the first time.. And it was delicious, just like my mom makes it. Good job eh? Thank goodness I made a lot of extra so next time when I want  some carrotsoup again, all I need to do is open my fridge n get myself a pack of frozen carrotsoup out. Since that soup turned out so well when I tried to make it by myself, I wanted to share the recipe here. So you guys can try it for yourself :). I am using European/Dutch measurements so you might want to google up to converse to your own country.

Carrotsoup  (+/- 8 portions)

  • 500 gram Wintercarrots (those are like the biggest carrots u can find XD) fresh ofcourse.
  • 1 onion
  • 2 toes of garlic (I used garlic paste thats rdy to use)
  • 4 beef bouillon blocks (make sure its for 2 liter bouillon)
  • 40 grams margarine (butter)
  • 40 grams flour (all purpose)
  • 2 liter water
  • 3/4 teaspoon curry powder
  • 150 gram grounded beef)
  • 1 thin leek
  • parsley hacked in small pieces for finishing touch.
  • salt and pepper

Clean the carrots and cut them in  big slices. Peel the onion and cut it in tiny pieces. peel the garlic and  use a garlic press to make 2  toes into paste.

Use a BIG soup pan thats large enough for  all ingredients to fit when the soup is finished.  Put in the pan: 2 liter water, the carrot slices, the cut onion, the pressed garlic and the bouillon blocks. Bring it to boiling and let it boil for 15 minutes.

Take a large bowl (or 2) and a sieve and pour the soup  thru the sieve into the bowl(s) so u have a clear bouillon left over. The carrot and onion and garlic that u catched in the sieve you going to have to mash completely (I used my kitchen machine with blades for this) U can put all the bouillon back together in the big pan and keep the mashed carrotmix seperated for now.

In another pan you melt the butter and stir the flour through it when its melted. Then little by little you add some bouillon as you keep stirring till you have a lightly bound soup.  Add this lightly bound soup back with the rest of the bouillon int the large pan and add the mashed carrotmix aswell. Now its time to test the taste of your soup first time. add a lil bit of the currypowder and try again.. then add  a little more if neccesary and some salt and pepper just the way you like it.

From the ground beef you gonna have to make tiny lil balls. Bring your soup back to boiling and add the lil meatballs. let that boil for about 10 minutes. In  that time  you can cut the leek into  small/thin slices (rings) and let those boil aswell for 5 minutes in the soup. (If you want to freeze in the soup then seperate what you going to use right away and add the leek to that so the part you going to freeze dont have the leek. You will have to add that when you going to use the soup.) Last but not least, when serving the soup sprinkle a little bit of the  hacked parsley after pouring the soup into bowls/plates.

Make sure the soup has cooled down before you freeze it. enjoy 🙂

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