Carrot soup

Carrot soup

This weekend we celebrate Kings 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 Kings 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.

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Carrot soup

  • V
  • VG
  • GF
  • DF
  • Difficulty:Easy
  • Serves:6

Nutrition per portion

Ingredients
  • 1 kg carrots
  • 1 small onion
  • 1/2 head of celery
  • 1.7 l water or vegetable stock
  • Peper
  • Salt
  • 1 tbsp oil
Method
  1. Clean the vegetables and cut them into small pieces.
  2. Heat the oil in a pan and add the onion.
  3. Cook the onion for a few minutes until the onion is translucent.
  4. Add the rest of the vegetables and cook them for about 1-2 minutes.
  5. Add stock and the shin of beef if you are using one and bring it to a boil.
  6. Let it simmer for about 20 minutes until the vegetables are soft.
  7. Use a stick blender to puree the carrots, add salt and pepper to taste and ladle the soup into bowls.

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag @nutmegvinegar me in your message.

12 comments

  1. sue

    This is such a clean and beautiful soup!

    Reply

    1. Maayke

      Thank you!

      Reply

  2. Beth Pierce

    Enjoyed this with dinner last night and had nothing but smiling faces all around the table! Delish!

    Reply

    1. Maayke

      Great to hear!

      Reply

  3. Natalie

    I absolutely love creamy summer soups. This sounds perfect and so delicious. I can’t wait to try the recipe. BTW that cute bunny just melted my heart like instantly <3 ๐Ÿ™‚

    Reply

    1. Maayke

      Thank you!

      Reply

  4. Andrea Metlika

    Such great flavors in this soup. I’m going to surprise the family with this over the weekend.

    Reply

    1. Maayke

      Hope you enjoy it Andrea!

      Reply

  5. Denise

    This sounds like a delicious soup! I love the cute bunny in the photo too, did they try the soup as well?

    Reply

    1. Maayke

      Thank you Denise. No but she loves stealing my carrots.

      Reply

  6. Emily

    Your photographs are amazing! I’ve never seen a soup that was garnished with a real rabbit before. New favorite blog.

    Reply

    1. Maayke

      Thank you Emily! I have to stand out somehow ๐Ÿ˜‰

      Reply

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