Easy German Carrot Soup Recipe: Oma's Mohrrübensuppe (Karottensuppe) (2024)

FAQs

How do you balance sweetness in carrot soup? ›

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.

Yes, carrots are a good source of fiber, which can help prevent and relieve constipation. They also contain a high amount of water, which helps to soften stools and aid in digestion.

At the heart of this soup are carrots, packed with beta-carotene. 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.

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.

However, it does matter how you slice it—according to Christopher Kimball. In his newest cookbook, Milk Street: The New Home Cooking, the former America's Test Kitchen host explains that shredding root vegetables like carrots, turnips, or yams makes them taste both sweeter and fresher.

Sugar: A pinch of sugar softens the edges of anything that tastes too sour or harsh (looking at you, tomato-based soups).

Consumption of foods that are rich in fibre may help in keeping constipation at bay. One such delight that is not only appealing to the taste buds but would also keep a check on your digestion is mung bean and spinach soup.

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.

Carotenoids give carrots their orange and yellow colors, while anthocyanins cause the red and purple coloring. They help your heart. All those antioxidants are also good for your heart. The potassium in carrots also can help keep your blood pressure in check.

Can you eat too much carrot soup? ›

When it comes to eating carrots and other foods rich in beta-carotene, you can, in fact, have too much of a good thing. So good that you can actually develop a condition called carotenemia. According to dermatologist Melissa Piliang, MD, carotenemia is caused by having too much beta-carotene in your blood steam.

For starters, it may help you manage your weight. Studies show that daily calorie intake tends to be lower for people who eat soup ( 4 , 5 ). For example, one observational study showed that people who regularly ate soup had lower body weight and waist circumference than people who didn't ( 5 ).

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.

The base of your flavor in a soup comes from the vegetables and other ingredients you add at the beginning, called aromatics. The traditional flavor base in French and American soups is called mirepoix, a mix of diced onions, carrots, and celery in 2:1:1 proportion (twice as much onion as carrot or celery).

But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy. You get the sweet luxury of long-cooked vegetables and the freshness of crisp-tender ones.

salt or an acid will balance it. Red wine vinegar works wonders. I make roast parsnip soup, and it ends up extremely sweet before I add lemon juice to balance it. So add the juice of half a lemon at a time until it tastes right.

Thyme helps to balance the sweet taste of carrots and can improve your side dish significantly.

Too Sweet. The Fix: Tone down an overly sweet dish by adding a sour, salty, or bitter ingredient to it. Sour fruit (such as blackberries or cherries), cooling herbs such as mint, and chopped nuts work well in sweets such as cakes, cookies, and pies.

Dry cooking methods such as roasting and sauteeing tend to bring a squash's sugars to the fore. You might want to blanch or par-cook the squash in a little bit of water before sauteeing; that would diminish the sweetness somewhat but allow you to finish the dish in the prescribed fashion.