I made this soup the first time this autumn when I needed a tummy-warming soup to warm me up after walking outside and freezing for the first time this season (now its more unusual you actually doesn’t freeze). But this have been my go-to soup since then, its so easy to make but still it taste like a million bucks. Smooth and creamy with a sweetness from the sultanas. Amazing!

2 servings


1 large yellow onion
2 cloves of garlic
6-7 carrots (depending on size)
4 cups of water with veg.stock
1 tsp dill seeds
4 tbsp sour cream
1 handful sultanas
1 handful pine nuts
Basil for decoration 

This is how you make it;

Dice the onion and finely chop up the garlic. Slice the carrot into coins. Add it all into a pot, add the dill seeds, salt and pepper and cook for 5 minutes.
Add the water with the stock dissolved into it, cover it with a lid and let it cook for 15-20 until the carrots are completely done. Then transfer it into a blender and blend until smooth and creamy (don’t use all of the liquid first, sometimes you don’t need all of it and sometimes you may have to add some more).
To serve; add in the sour cream and sprinkle it with sultanas and pine nuts. Decorate with basil and enjoy! 
I served mine with some crispbread and cheese. 

One Comment Add yours

  1. The raisins must have made this soup really special!


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