Caramelized Carrot Soup
Spring has always been the time of year when even the deepest scents of childhood awaken for me. The time for awakening all senses, from the smell of freshly washed laundry drying in the spring air, to the fresh leaves of herbs picked from my garden.
Spring is my season. Not only because I was born then, but also because my market days are filled with rainbow colors. In spring, everything awakens, including my city market, where each stall with its vivid arrangements becomes a work of art.
Now, bunches of young spring carrots are readily available. Their intense orange color, contrasted with the green leaves, cannot leave you indifferent. Over time, I have replaced my childhood woven market basket with urban shopping carts. But nothing can replace the scents of market days.
Strolling between stalls, I sensed a sweetness merging with the refreshing aroma of freshly tilled earth. And you know that feeling when you walk past, something catches you, and you take a few steps back?
components
- 1 kg oranges
- Optional: 1 kg carrots for juicing
- As needed: chicken or vegetable broth
Instruction
- Clean the oranges and blend the pulp with orange juice.
- To adjust the thickness of the soup, you can add chicken or vegetable broth, water, or additional carrot juice.
components
- 500 g spring carrots
- 50 g butter
- 4 g ginger
- 1 g thyme, oregano, and anise (place in cheesecloth and tie to make it easier to remove branches)
- Salt, white pepper as needed
- Orange vinegar / substitute: apple cider vinegar
Instruction
- Clean the carrots and slice them into rounds.
- In a pan (carrots can also be roasted in the oven), melt the butter and add the sliced carrots.
- Sauté until the carrots caramelize (when the edges darken slightly, but do not burn).
- Blend together the orange juice and caramelized carrots, then return to the saucepan to simmer further.
- Cook until it comes to a boil.
- Add a teaspoon of orange vinegar / substitute: apple cider vinegar.
- Check for seasoning, add salt and white pepper as needed.
- Serve with a sprinkle of fresh parsley leaves and grated Parmesan.
It was another morning when the carrots reminded me of days spent in my grandmother’s garden, where I first learned to appreciate every shade of soil and toil.
Now they’re at their best, full of flavor and needing little seasoning. Perhaps just a sprinkle of something to elevate their existing springtime flavors to the next level.
That day at the market became the inspiration for this recipe. I merged the sweetness of carrots with the refreshing tones of orange. I added a touch of ginger for spicy warmth, while thyme, anise, and oregano brought a hint of Mediterranean sunshine to the soup. And after that, everything became brighter that day.
For an even richer flavor, you can replace part of the orange juice (optional) with freshly squeezed juice from the same spring carrots, or add a ladle or two of chicken or vegetable broth to adjust the thickness according to your preferences.
Vegetables soup
Every sip of this soup takes me back to that morning among the stalls of my city market, where I first sensed the scents of spring, breathed in freedom, and dreamed of the colors I would bring home. This recipe is not just a dish; it’s a memory of a moment of inspiration, droplets of spring we can taste.
