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Carrot soup with herbs

carrot soup Serves 4


600 gr carrot
2 onions
2 cloves of garlic
2 tbsp. cold-pressed rapeseed oil
1 dl. apple cider vinegar
2 dl. cold-pressed apple juice, beer or bouillon
1 l. water


60 gr parsley
20 gr thyme
20 g of marjoram or oregano
2 dl. yogurt
Salt and pepper

Wholemeal bread




How it’s done
Soup - Peel the carrots, onion and garlic, cut them roughly, and fry them in oil over low heat for 5-10 minutes. Then add the vinegar and apple juice, and let the liquid reduce to half its original amount.

Add water to cover the vegetables and let it simmer for approx. 30 minutes until the carrots are tender. Blend then the soup and season with salt and pepper. If the consistency is too thick, adjust with water.

Dressing - Make the dressing while the soup is cooking. Rinse all the herbs and blend them in a food processor with the yogurt. Season with salt and pepper.

Dinnertime - Serve the soup with a spoonful of the cool yogurt dressing in each portion and with bread on the side.

Source: Ny Nordisk Hverdagsmad page 36-37