Roasted Carrot Soup
Our carrot soup is not only an incredibly tasty and aromatic dish, it is even more! Since the sea buckthorn season begins in late summer, we used the juice of this domestic, sour fruits. It substitutes the juice of other citrus fruits like oranges, which also harmony perfectly with carrots. Sea buckthorn does not only contain a lot of vitamin C but also vitamin B 12, which is usually almost exclusively found in animal products. Thus, this fruit is perfectly suitable and important source of vitamins for a vegan diet. You can either search bushes of sea buckthorn on your own or use NFC juice, which can buy in health or organic shops.
Preheat the oven to 200 degrees (convection).
Boil the einkorn in a pot with 500 ml of water, set the stove to the lowest heat setting and simmer the grain for about 30 minutes with the lid closed.
In the meantime, cut the carrots into large pieces, place them on a baking sheet, drizzle with a little sunflower oil and bake in the oven on the top rack for about 20 minutes until cooked.
Chop the garlic and onion and fry in a little sunflower oil in a large pot until translucent.
Keep a few carrots as a filler, add the rest to the pot with the ground chili, pour the vegetable stock and bring to the boil. Puree the soup finely and stir in the cream. Finally, season with sea buckthorn juice and salt. Season the einkorn with salt, divide it into bowls, add the soup and garnish with pieces of carrots.
FoR 4 Servings
250 g einkorn wheat
750 g carrots
virgin sunflower oil
2 cloves of garlic
1/2 tsp chili powder
1200 ml vegetable stock
340 ml cream
60 ml sea buckthorn juice (NFC juice)