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Today: Roasted Carrot Soup🥕🥣

1. Prepare 1. 5 litres (6 cups) of vegetable broth and heat the oven to 200°C (400°F). Put in a small bowl 2 tbsp olive oil, ½ tsp salt and 1 tsp rosemary, thyme, pepper & ginger. Mix the ingredients. Spread 1kg (2 pounds) carrots, 1 onion, 2 celery sticks and 3 cloves of garlic on a baking sheet. Drizzle the olive oil mixture on the vegetables and bake for 30 minutes.

2. Let the vegetables cool down a little and then cut them into small cubes. Pour it directly into the vegetable broth and simmer for 10 minutes over medium heat. Then puree all the ingredients. Serve the soup with cream fraiche and parsley.

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We wish you bon appetit!


– 1,5L (6 cups) vegetable broth
– 1kg (2 pounds) carrots
– 3 cloves of garlic
– 2 celery sticks
– 1 onion
– olive oil
– salt
– pepper
– rosemary
– thyme
– ginger
– Cream Fraiche (optional)
– Parsley (optional)

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