Carrot soup w/ryebread croutons

carrot soup rye croutons

This soup is easy to make, yet healthy, filling and appropriate for Meat Free Monday.


  • Carrots! (1 kilo)
  • Olive oil
  • Garlic (2 cloves)
  • Ginger (similar amount to the size of your 2 garlic cloves)
  • Chili
  • 1 small onion
  • 2 slices of ryebread

Chop chili, garlic, onion and ginger. Clean, peel and chop the carrots.

Heat chili, garlic, onion and ginger in oil until soft (not brown). Add the carrots and stir for a few moments.

Note: The balance between ginger/chili/onion/garlic is often a matter of personal taste. The important thing is to keep in mind that the onion must not overpower the more delicate flavour of the carrots. So if in doubt, go easy on the onions & garlic. 

Season the vegetables and add 3 mugs of water (you can use vegetable stock if you want to add flavour. But if the ingredients are fresh this is not necessary).

Bring to the boil and simmer for 20 – 30 minutes.

Cut the bread in squares and mix in a bowl with oil and a tiny bit of squashed garlic. Place on a tray in the oven and heat until crispy. Remove from oven and sprinkle with sea salt.

Blend and stir the soup and serve with the croutons.

PS: You can obviously thin the soup by adding more water but I think this works best as quite a thick soup, especially if it’s your main meal.

Serves 4



One thought

Leave a thought