It's all about the carrot soup

I think I am nearly done with my thesis...I have to read it again to make sure, and then print it and hand it in tomorrow - and then I am really done. Can't wait for the moment when that that stack of papers, with a thud, lands on the bottom of my professor's post box at university. It will be a burden of my chest and a load of my back! But I'm not there yet, congratulate me tomorrow! I plan to cook something festive then, to celebrate with my friends that we have made it.
But for now a very simple recipe for a simple, but beautiful soup. Carrot and parsley are friends, that you can taste. Some orange and a hint of onion enhance the flavours of carrot and round it off. This soup is very pure and fresh. No coriander or cumin, which I also love, because those strong flavours take over. In this soup the star is the carrot and it shines in all its glory!



It's all about the carrot soup (serves 4)

sunflower oil or butter
1 large onion, diced
800 g carrots, sliced
1 L water
2 cubes of vegetable bouillon
150 ml orange juice
a few handfuls of flat leaf parsley, chopped
crème fraiche or sour cream

* fry the onion in some oil or butter for 1 minute and add the sliced carrots. continue to cook for 1 minute
* add 1 L of water and 2 bouillon cubes and bring to the boil
* boil for about 15 minutes, until the carrots are tender and you can easily pierce them with a fork
* take the pan of the heat and use a hand mixer (NL:staafmixer) to puree the mixture into a smooth soup
* stir in 150 ml of orange juice and bring back to the heat for a few minutes, so the flavours can blend together
* serve with a lot of fresh parsley and a good dollop of crème fraiche or sour cream