Gulerodssuppe med chorizo og mandler %%page%% %%sep%% Skøn suppe med gulerødder

Link copied

Carrot soup with chorizo and almonds

Denne opskrift på gulerodssuppe er en fantastisk servering i de kolde måneder. En cremet, lundende suppe med en smuk farve og dejlig mild smag.

Det, der tager en god grøntsagssuppe fra god til fantastisk, er toppings! Et sprødt, smagfuldt drys, der både tilføjer mæthed, smag og knas til suppen. Til denne dejlige gulerodssuppe toppes der med et drys af chorizo og mandler. Det virkelig dejlig krydret og knasende og er det perfekte modspil til den milde suppe.

Suppe til 4 personer
Forberedelse 15 min /I alt 39 min

INGREDIENSER
½ kg gulerødder
1 spsk. smør
2 løg
2 fed hvidløg
1 tommel ingefær
1 l hønsebouillon eller grøntsagsbouillon
2 dl fløde
0,5 - 1 spsk. æblecidereddike
salt og friskkværnet peber
CHORIZO-KNAS
150 g chorizo
100 g mandler
TIL SERVERING
Cremefraiche
Persille
Skrub eller skræl gulerødderne, og skær dem i skiver. Steg skiverne i smør i en gryde, til de begynder at tage farve.

Pil og hak løg groft. Pil og pres hvidløg. Riv ingefær fint. Steg løg, hvidløg og ingefær sammen med gulerødderne, indtil løgene er klare.

Hæld bouillon og fløde i gryden, og lad suppen simre i 15 minutter, indtil gulerødderne er helt møre. Blend dernæst suppen, enten i en blender eller med en stavblender direkte i gryden. Smag til med æblecidereddike, salt og peber.

CHORIZO-KNAS
Tænd ovnen på 200 grader varmluft.

Hak chorizopølse og mandler til et groft smuldr. Brug evt. en foodprocessor til formålet.

Fordel smuldret på en bageplade med bagepapir, og sæt den i ovnen i 5-10 minutter, til chorizo-knaset er sprødt. Hæld det over på en tallerken med køkkenrulle, og lad fedtet dryppe af.

SERVERING
Servér gulerodssuppen med cremefraiche, chorizo-knas og persille.

gulerodssuppe med chorizo og mandler

Easy carrot soup recipe

Carrot soup is both an easy and budget-friendly dish. A bag of carrots costs no more than 10 kr - even the organic, Danish kind. And it doesn't take much kitchen skill to transform them into the most delicious, creamy soup. The carrots simply need to be sautéed in a pot with onions and spices before adding liquid. Then they just need to boil for fifteen minutes before they can be blended into a delicious, creamy soup.

Carrot soup with ginger

Here the carrot soup is made with broth and cream and flavored with onion, garlic and ginger. Ginger gives the carrot soup a wonderful spicy flavor. A little "bite" that is a nice counterpoint to the sweet taste of the carrots. You can easily omit the ginger if you are afraid it will be too strong. But give it a shot, even if you are a little skeptical, because it really tastes great. If you have the courage for an even spicier version of the soup, you can try my recipe for spicy carrot soup. It's a wonderful Middle Eastern-inspired soup topped with crispy halloumi.

TIP: Also try these other carrot recipes such as Moroccan carrot salad, wraps with carrot falafels or carrot nests with fried egg and cheese

suppe af gulerødder med chorizo og mandler

Soup topping with chorizo and almonds

What makes this soup truly unique is the wonderful topping of chorizo and almonds. The wonderful crunch is made from chorizo and almonds, which are chopped together, either with a knife or in a food processor. It should have a coarse, crumbly consistency - exactly how fine is up to you. When the chopped almonds and chorizo are baked together in the oven, you get a sprinkle with lots of crunch and flavor. SO delicious! As an alternative to chorizo, you can use bacon. It can be chopped and toasted in exactly the same way together with the almonds.

TIP: Also try this recipe: burning love with chorizo or one of these other soups - such as tomato soup with gorgonzola or Pea soup with bacon.

chorizo og mandel knas

Tips and recommendations for the carrot soup recipe

Feel free to add some fresh herbs such as basil, thyme or similar to the soup.
If you want to make the soup vegan, you can replace the cream with coconut milk. This gives a nice creamy texture and more exotic flavor.
Replace the chorizo with bacon or Italian panchetta or salsiccia. It can be chopped and fried in exactly the same way.
The soup also tastes great with a little "kick" of chili. Sauté half a red chili (finely chopped and without seeds) together with garlic and ginger.
Serve the soup with warm baguette or toasted rye bread.