We love to experiment with cooking methods and like the roasting flavor of grilled vegetables best. That’s why we roasted the carrots for our soup on the grill. You don’t need to fear black spots, they will be peeled off afterwards while the special flavor remains. Of course, you can also roast the carrots in the oven with the grill function to get the roasting flavor.
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.
Bake the unpeeled carrots in the preheated oven (200°C) for 30-35 minutes with the grill function. Chop the garlic, shallot and ginger, grind the spices in the mortar, and sweat everything in coconut oil. Slice the ready carrots and add them to the pan. Pour the vegetable broth and let it boil. Add the coconut milk and finely blend the soup. Finally, season the soup with the sea buckthorn juice and salt.
We decorated the soup with dried apple slices and grilled leek.