Folsches Seidla with Gsunda Chips – Carrot Soup with Beetroot Chips

5 from 2 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 143 kcal


Carrot soup:

  • 6 Pc. Carrots
  • 2 cups Vegetable broth
  • 2 tsp Honey
  • 6 tbsp Cream
  • 1 Pc. Clove
  • 1 Pc. Cinnamon stick
  • 1 Pc. Ginger
  • 1 Msp Cardamom
  • Salt
  • Pepper
  • Orange juice

Milk foam for the soup:

  • 500 ml Milk
  • 1 Msp Salt
  • 1 Msp Pepper
  • 1 Msp Cayenne pepper
  • Chili threads

Beetroot Chips:

  • 2 Pc. Beetroot
  • 1 tbsp Oil
  • Salt


Carrot soup:

  • Peel the carrots and cut into thin slices.
  • Bring them to a boil with the broth and all other ingredients except honey and cream in the covered saucepan until they are tender, about 10-15 minutes.
  • Put everything in the blender. Pour the whole thing back into the saucepan to heat it up without boiling.
  • Add the honey and cream, stir. To give it an exotic twist, replace half a cup of the broth with half a cup of orange juice.

Milk foam for the soup:

  • For the milk foam, heat the milk with salt, pepper and cayenne pepper but do not boil it, let it cool down and then prepare to a foam.

Beetroot Chips:

  • Peel the beetroot, slice thinly and then season with oil and salt. Put in the oven at 150 degrees for about 45 minutes and make sure that the beetroot does not turn brown.


Serving: 100gCalories: 143kcalCarbohydrates: 7.1gProtein: 3.1gFat: 11.5g
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Written by John Myers

Professional Chef with 25 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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