This soup arose from the need to consume carrots, because it is usually packed in stores per kilogram and liked to stay. Smoked paprika is a point on me, the sweetness of chestnuts, carrots, and peppers is a great material for training the palate to recognize dexterity. Soup is very cheap!
- 500 grams carrots
- medium size onion
- large garlic clove
- butter spoon
- 1 teaspoon ground smoked pepper (preferably hot)
- 2 liters of soup base (or 2 bio cubes), salt as needed
- 125g boiled and peeled chestnuts (yes, from the bag)
1. Peel and grate the carrots.
2. In a saucepan, melt the butter, add the onion slices and fry them. When it begins to color, grate a large clove of garlic on a small grater for Parmesan cheese and add the ground smoked pepper. Stir and fry until fragrant of garlic, then add the grated carrots.
3. Roast the carrots until tender, but above all they are at least slightly caramelized and gently stick to the bottom of the pan. Stir a few times, then pour over the water and add the cubes, or better yet, the soup base if you have it.
4. Cook briefly – 15 minutes will be quite enough – then grind with a stick blender to get a smooth, creamy soup.
5. Add the chestnuts and return to the heat long enough to warm up.
6. Serve with a variety of toppings on hand: Soup balls are already a complete holiday and maybe too much, and sour cream or Greek yogurt is just right.
We also recommend: Quick vegetable soup with spoons
Photo: Shachmeister / Shutterstock