Quince and carrot soup

Quince and carrot soup

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 321 kcal
, Fat: 22 g
, Carbohydrate: 19 g
, Protein: 6 g

Quinces are increasingly finding their way back into our kitchens. Traditionally, quinces were used primarily for making quince jelly. But the fruit is capable of so much more! Admittedly, it's not one of the easiest foods to prepare, but I believe it's worth it nevertheless. I have sneaked a little quince into this soup recipe and it tastes fantastic.


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


2 quinces
1tbsp olive oil
1 shallot, finely chopped
800g carrots, cut into approx. 1.5 cm slices
1 ⅕litres vegetable bouillon


3tbsp pecan nuts, halved
3tbsp pumpkin seeds
1tbsp olive oil
4tbsp crème fraîche
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How it's done


Peel and quarter the quinces, remove the cores and cut into slices. Heat the olive oil in a pan, sauté the onion. Add the quinces and carrots, cook briefly. Pour in the stock, bring to the boil, reduce the heat, cover the soup and simmer for approx. 20 mins. Puree the soup using a hand blender.


Toast the pecan nuts and pumpkin seeds in olive oil for approx. 3 mins. Serve the soup, garnish with the pecan nuts, pumpkin seeds and crème fraîche.

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