Schlagwort-Archive: soup

Heidi Swanson’s Simple Carrot Soup

The last six months the I heart Cooking Club members cooked through Heidi Swanson’s recipes. Now it’s time to say Bon Voyage Heidi! I like simple recipes and

Heidi Swanson’s Simple Carrot Soup

Heidi Swanson's Simple Carrot Soup (1)

is just simple and delicious. I cooked 15 recipes from Heidi, this is is my favourite so far. I am a soup lover and had a soup break.

Next week start to cook with Hugh Fearnley-Whittingstall

Heidi Swanson’s Simple Carrot Soup

Yield: 2 servings

Heidi Swanson's Simple Carrot Soup (2)

Carrots and onion form the base, spiked with dollop of red curry paste, and then pureed into silky oblivion. Once pureed, chose any topping you have on hand


  • 1 tablespoon butter or extra-virgin coconut oil
  • 1 onion, 54 grams, chopped
  • 1/2 tablespoon red curry paste, or to taste
  • 453 grams carrots, peeled and cut into 1 cm chunks
  • 1-212ml-can coconut milk, 200 ml
  • 3/4 teaspoon salt, or to taste
  • 180 ml water, or to cover
  • 1/2 lemon or lime

to serve

  • sprouts
  • toasted almonds
  • cilantro, chopped
  • chile oil


modified from Ulrike Westphal inspired by:
Heidi Swanson 101 cookbooks


  1. In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 – 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
  2. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. If you like season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand: crunchy almonds, sprouts and/or cilantro, chile oil.

total time: 30 minutes
preparation time: 10 minutes
cooking/baking time: 15 minutes

*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Bon Voyage Heidi!
For all other great Bon Voyage Heidi! recipes visit the I heart cooking clubs site 

Weekly soup for Souper Sunday: Cherry Soup

This is my 23rd post for Debbie’s
Souper Sunday

This week was very hot in Northern Germany, so you don’t want to eat anything heating yourself up. In this case we like buttermilk and zwieback or strawberries with milk for lunch. In our childhood my husband and I also liked

Cherry Soup

Cherry Soup

thickened with tapioca pearls. The soup can be enjoyed plain, with semolina dumplings or French vanilla ice cream

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Cherry Soup
Categories: Soup, Sweet
Yield: 1 Recipe


1.2 kg   Cherries, stoned
1.2 kg   Water
200 grams   Sugar
150 grams   Tapioca pearls
1/2     Cinnamon stick
      Lemon juice to taste


  our grandmothers‘ recipe from memory

  Edited *RK* 07/04/2009 by
  Ulrike Westphal


Bring cherries, water, sugar, tapioca pearls and cinnamon stick to a boil and simmer for about 20 min. until the tapioca is almost completely translucent. Leave to cool.


Aus der Suppenküche 2006 – soups and stews in 2006