Inspired by Laurent Mariotte’s Je cuisine avec 3 ingrédients, this recipe evolved into my own kitchen adaptation. A simple and creamy soup with a hint of citrus that’s perfect for a chilly day.
Ingredients:
1 clove of garlic, crushed
2 carrots, thinly sliced
1 teaspoon turmeric
Generous amount of olive oil
Max. 1 dl water
Juice and pulp of 2 clementines
5 g butter
2 cubes of brown sugar (instead of honey)
Salt to taste
Preparation:
Sauté garlic and turmeric:
Crush the garlic and sauté it in a small pot with a generous amount of olive oil.
When golden brown, add the turmeric and quickly stir it, as if preparing a stew base.
Add carrots:
Add the thinly sliced carrots and sauté for a few minutes.
Pour in max. 1 dl water, season with salt, and simmer on low heat.
Slow cooking:
Let the carrots cook for 25 minutes. Meanwhile, juice the clementines and reserve their pulp.
Season and blend:
Add 5 g butter to the pot, followed by the clementine juice and pulp.
Blend with an immersion blender for a creamy consistency, or mash thoroughly with a fork.
Stir in two cubes of brown sugar.
Strain the soup:
Strain the soup through a fine sieve for a silky texture. Save the leftover carrot and fruit pulp for a fruit salad the next day.
Serving Tip:
Next time, try adding a pinch of cinnamon – it pairs wonderfully with the turmeric and citrus flavors. This soup isn’t just delicious, it’s also a fun culinary experiment! 😊 November 20, 2024
