This weekend we celebrate King’s day in the Netherlands and of course, I can’t let that slip by without sharing a really orange recipe with you. This carrot soup is perfect for busy weekends because it is even better the next day. Have you ever been to the Netherlands to celebrate King’s day or do you have big plans for this year?
Before the 16th-century, carrots were mostly white, yellow or purple. Orange carrots were first grown in the Netherlands. Many Dutch cultivators claimed that they had developed this colour as a tribute to the royal family, but no evidence has been found for this. What is known is that one of the most popular varieties of the 19th century came from Hoorn, a city in the North West of the Netherlands. The early Hoornse was so popular that many great chefs and nurseries recommend them in their books and leaflets. This carrot was also very popular in the United States. Among others, Amelia Simmons mentions them in her cookbook ‘American cookery’ and recommends sowing them between your onions. Nowadays it is impossible to ignore the beautiful orange carrots and most modern varieties are still the product of the Early Horn carrots.
Because this recipe comes from a 19th-century cookbook, I chose to use orange carrots. Unfortunately no early Horn but maybe I will get my sister to try them in her vegetable garden this year. This carrot soup is easy to make and, if you use a herb stock, also suitable for vegans. You can also freeze this soup. Let the soup cool down, divide it over containers or freezer bags and keep it in the freezer for about 3 months.
- 1 kg carrots
- 1 small onion
- 1/2 head of celery
- 1,7 l water or vegetable stock
- 1 tbsp oil
- Clean the vegetables and cut them into small pieces.
- Heat the oil in a large pan and add the onion.
- Cook the onion for a few minutes until translucent.
- Add the rest of the vegetables and cook them for about 1-2 minutes.
- Add the stock and bring it to a boil.
- Let the soup simmer for 20 minutes until the vegetables are soft.
- Use a stick blender to puree the vegetables and season with salt and pepper.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 87 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 421mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 5g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
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