Thursday, January 19, 2012
Creamy capuccino carrot soup
There's a café in downtown Uppsala, Café Cappuccino, that serves the most delicious carrot soup. I have been dreaming about this soup for weeks, and since I rarely go into town I had to take matters into my own hands. Its been so long since I've had the soup at the café that I'm not even sure if mine tastes anything like it, but it turned out so good that I've made it again and again and again.
This recipe is for about four people.
1 medium-sized onion, diced
1 clove garlic, minced
7-8 medium-sized carrots, diced
2 stalks celery, diced
1 L broth (chicken or vegetable)
1,5 dl cream
1 1/2 tsp ground cumin
1/2 tsp ground coriander
2 dl sour cream/ creme fra iche
fresh herb (parsley for instance)
Start by frying onion and garlic on medium heat in olive oil, adding celery and carrots once the onion starts to get soft. Fry the veggies for a few minutes and then add broth and bring up to a boil. Let the soup putter for 15-20 minutes, or until the vegetables are soft. Take the pot off the stove and puree the soup until it is smooth. Lastly, add cream, salt and spices, and heat up the soup again. I usually vary the amount of cream I have in the soup, depending on what I'm in the mood for. If I want something heavy I add more cream, if not I just add the amount written in the ingredient list.
To give the soup a little extra flavor I mix about about 2 dl sour cream (or creme fraiche) with about half a clove of minced garlic and a pinch of salt. Pour your soup into a bowl, add a large tablespoon of sour cream sauce, a handful of shrimp and strew your fresh herb over the soup.
Simple, quick and delicious. Enjoy!