Carrot Soup with Baguette

5 from 2 votes
Prep Time 30 mins
Cook Time 3 hrs 30 mins
Rest Time 1 hr 30 mins
Total Time 5 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 71 kcal

Ingredients
 

For the vegetable broth:

  • 4 Pc. Carrots
  • 1 pole Leek
  • 1 Pc. Green peppers
  • 1 Pc. Red Onion
  • 1,5 l Water
  • 5 tsp Salt
  • 2 tsp Oil

For the soup:

  • 1 kg Carrots
  • 150 g Sweet potato
  • 100 g Ginger
  • 2 Pc. Red Onion
  • 1 Can Coconut milk
  • 50 g Butter
  • 600 ml Vegetable broth
  • 800 ml Water
  • 4 tbsp Sugar
  • Parsley
  • Salt
  • Pepper
  • Paprika
  • Curry

For the baguette:

  • 400 g Flour
  • 4 tbsp Tomato paste
  • 3 tbsp Tomatoes dried in oil
  • 250 ml Lukewarm water
  • 1 tbsp Olive oil
  • 1 packet Dry yeast
  • Chilli flakes
  • Paprika

Instructions
 

The vegetable broth:

  • First put the oil in a saucepan. Then wash the leeks and peppers. Cut the onion into small pieces and sauté in a saucepan.
  • Peel and cut the carrots, cut the bell pepper and leek. Put everything in the pot and sauté briefly. Then pour water over it.
  • Cook everything for about 2 hours and add salt. Then pour off the broth through a sieve.

The soup:

  • Put the butter in a saucepan. Peel the ginger and onions, finely dice and then puree. Then peel and cut the carrots.
  • Put everything in the saucepan and sweat, then glaze with the sugar. Peel, cut, wash the potatoes and then put them in the pot.
  • Deglaze everything with the vegetable stock and water. Let the soup simmer for about 1 hour, then add the coconut milk and puree everything.
  • Wash the parsley, cut into small pieces and add. Season the soup with salt, pepper, paprika and curry.

The baguette:

  • Put flour, lukewarm water, tomato paste, olive oil, dried yeast, chilli flakes and paprika in a bowl. Chop the sun-dried tomatoes and add them to the bowl.
  • Mix everything and let stand for about 30 minutes. Then knead everything and wait about 1 hour until the dough has doubled.
  • Then shape the dough into a long strand on a heavily floured work surface and place on a baking sheet. Preheat the oven to 180 degrees and bake the dough for about 30 minutes.

Nutrition

Serving: 100gCalories: 71kcalCarbohydrates: 10.2gProtein: 1.3gFat: 2.8g

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