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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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


3 tbsp pecan nuts, halved
3 tbsp pumpkin seeds
1 tbsp olive oil
4 tbsp 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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