Easy German Carrot Soup Recipe: Oma's Mohrrübensuppe (Karottensuppe) (2025)

FAQs

What does carrot soup do to your body? ›

Upon cooking, the carrots release carotenoids that convert to Vitamin A, a crucial nutrient that supports vision and eye health. Vitamin A also regenerates damaged collagen, keeping your skin looking youthful and fresh. Additionally, it bolsters your immune system.

If this carrot soup is a bit too sweet for your taste, you can balance out that sweetness with 1 teaspoon of apple cider vinegar or lemon juice to boost and brighten the flavor.

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Carrots are full of benefits—they may promote healthy vision, balance your blood sugar, help with weight management, lower your risk of cancer, regulate blood pressure, reduce heart disease, improve immunity, and boost brain health.

Carrots can be a safe choice if you have diabetes and are watching your blood sugar levels. They're also non-starchy vegetables. So you can even enjoy small amounts of carrots if you're following the ketogenic, or keto, diet.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Using vanilla, cinnamon, nutmeg, and cardamom in your favorite recipes adds the suggestion of sweetness without added sugar, she continued. Caution: Some brands of vanilla extract contain added sugar, so check the label.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat.

Why is my carrot soup gritty? ›

A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup has been fully blended, it can also be strained through a fine mesh strainer to ensure any skins or tough fibers are removed.

The carrot trick, which is as simple as adding pieces of raw, trimmed carrot to your frying oil, could prevent whatever you're frying and the oil itself from burning. When your frying oil doesn't burn away quickly, you won't have to keep adding more to the pan.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

You'll be left with a soup that's watery in portions and lumpy in others. That said, it's definitely possibly to cook your vegetables too much; more is not better in this scenario. Overcooked vegetables will be charred, tough and chewy (read: not bendable!), and can even lose some of their inherent sweetness.

Carrots are root vegetables that contain unique fibers that attach themselves to endotoxins, bacteria and estrogen. After eating a raw carrot a day for a few days, the balance can shift away from high endotoxins, high cortisol and estrogen. It is a great way to detox endotoxins from the body.

If you overeat beta carotene, it can make your skin turn an orange-yellow color. This condition is called carotenemia. It's relatively harmless and unlikely to cause any serious problems. You can treat it by reducing how many carrots and other carotene-containing foods you eat.

Carrots are a great snack — crunchy, full of nutrients, low in calories, and sweet. They're associated with heart and eye health, improved digestion, and even weight loss.

The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.