Carrot soup with white poppy seeds
White poppy seeds are still a bit of a rarity here. They have a less pronounced flavor than blue ones, but they are still used as a spice in India, for example. They will elevate carrot soup to a whole new level.
Ingredients · Servings For 4–6 people
- 1 tbsp butter
- 2 tbsp olive oil
- 1 onion
- 1 l vegetable broth
- 500 g carrots
- 3 pcs spring onions
- 2 tbsp white poppy seeds
- 120 ml whipping cream
Method · 50 min
- Heat the butter with a tablespoon of oil in a saucepan. Add the onion, cover and simmer over low heat until softened, about 5 minutes, stirring occasionally. Pour in the broth, add the carrots and bring to a boil over high heat. Reduce the heat, cover and simmer gently for 30 minutes.
- Meanwhile, heat the remaining oil in a saucepan over high heat. Add the onions, carrots for garnish, and poppy seeds. Cook and stir until the onions soften, about 1 minute.
- Then blend the softened carrots and broth until smooth and pour into a clean saucepan. Stir in the cream to taste and heat over low heat. Season the soup with salt and pepper and divide into bowls. Serve garnished with the mixture from the saucepan. SOMETHING EXTRA You can also sprinkle the soup with grated cheddar and/or chopped flat-leaf parsley. Or bite into cheddar crackers.