Go Back
Print Recipe
No ratings yet

Carrot soup with saffron

Ingredients

  • 300 gr carrots
  • 100 gr onions
  • 5-10 gr fresh ginger
  • 2 garlic cloves
  • 20 gr olive oil
  • 100 ml white wine
  • 500 ml water
  • 2 Tsp Bouillon
  • 150 ml vegan cream e.g. oat
  • salt
  • pepper
  • saffron

Topping:

  • 200 gr brussels sprouts
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • salt
  • pepper
  • chili

Instructions

  • Chop the onions and fry in a pan with olive oil
  • Add the chopped garlic and ginger and fry for another 3-5 minutes
  • Add the chopped carrots and fry for 5 more minutes, then add white wine and let simmer for 3-5 minutes
  • Mix the water with the bouillon and add to the pan
  • Let simmer for 20-25 minutes
  • Puree the soup and season to taste with salt, pepper and some saffron

Topping:

  • Preheat the oven to 200 C degree
  • Wash and cut the Brussel sprouts in half
  • Mix with the other ingredients and bake 20-25 minutes, until crispy
  • You can also add fresh or dried cranberries if you like
  • Serve the soup with the topping, some cream and saffron threads