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Carrot soup Cousera University Meatless Monday

carrot soup
carrot soup
carrot soup

Maximum Liven
Meatless Monday

Carrot soup with herbs
600 grams of carrots
2 onions chopped
2 garlic cloves chopped
2 tablespoon grape seed oil
1 tablespoons apple cider vinegar
2 tablespoons apple juice
½ can light beer
1 litter of water
60 grams parsley
20 grams marjoram
20 grams thyme
1 cup yogurt
Season to taste
Peel carrots and garlic. Rinse and chop. Fry this in grape seed oil. Add juice and vinegar. Let simmer. Add enough water to cover veggies. Add beer. Simmer until carrots are tender.
Make dressing while the pot simmers. Rinse herbs and add yogurt, blend in processor or blend ingredients. Season the dressing with salt to your taste. You can make dressing with your favorite herbs.
When carrots are tender blend, add water if too thick and reheat.
Before serving add dressing to each serving.

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