in Soup Recipes

Carrot soup with ajvar

updated

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Ingredients for 4 servings:

  • 1 dash of oil for frying
  • 1 onion(s)
  • 1 garlic clove(s)
  • 900 g carrot(s), peeled and weighed
  • 3 tbsp, heaped Ajvar, mild or hot
  • 600 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Cut the carrots into chunks or slices. Finely dice the onion and garlic. Heat the oil in a lidded pot. Sauté the onions first, then the garlic. Stir in the ajvar and add the carrots. Stir everything vigorously and let the carrots cook for a while. Do not let it burn. Deglaze the mixture with vegetable stock, bring to a boil, and cover. Reduce the heat and cook the carrots until they are soft. Then purée the soup with a hand blender and season to taste, if necessary.

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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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