in Soup Recipes

Carrot and chestnut soup

updated

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Ingredients for 2 servings:

  • 250 g carrot(s)
  • 100 g chestnuts, cooked and vacuum packed
  • 250 ml vegetable stock
  • ½ tsp salt
  • 1 tsp Piri-Piri, alternatively Tabasco
  • 2 pinches of turmeric powder
  • Salt and pepper, freshly ground
  • 6 basil leaves
  • 60 g yogurt, Greek or sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy

Peel the carrots (just wash organic ones thoroughly), slice them, and cook them with the salt, turmeric powder, and vegetable stock. This will take 10-15 minutes, depending on the thickness of the carrot slices. Place everything in a blender with the chestnuts and blend until smooth. Return to the pot and heat gently. Add the piri-piri, stir in, and season with salt and pepper. If you don’t like it too spicy, simply omit the piri-piri. Slice the basil leaves. Ladle the soup into plates/bowls, stir in some yogurt, and garnish with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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