Carrot Soup with Grilled Pecorino Biscuits

carrots vegetable box

vegetable box

carrot soup with pecorino

I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.

This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.

The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.

I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!

What you need for two people:

  • 500g carrots, peeled and chopped into small pieces
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small piece of ginger, finely chopped
  • 500 ml vegetable broth
  • 2 tablespoons honey
  • Salt and pepper
  • Oregano
  • Pecorino cheese
  • Paprika powder
  • Parsley
  • Steps:

  • Heat onion and garlic in a soup pot over medium heat
  • Add carrots and ginger and sauté for 5 minutes
  • Add the veg broth, lower the heat and simmer for about 30 minutes
  • Stir in the honey, pepper, salt and oregano
  • Simmer for another 15 minutes
  • Meanwhile preheat the oven to 180°C
  • Grate the pecorino and form small pecorino heaps on a baking tray
  • Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
  • Let the pecorino cool down
  • Purée the soup and then serve with pecorino biscuits and parsley
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