Quince and carrot soup

Name: Quince and carrot soup
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp pecan nuts; 3 tbsp pumpkin seeds; 4 tbsp crème fraîche; 1 shallots; 800 g carrots; 2 tbsp olive oil; 2 quinces; 1 ⅕ litre vegetable bouillon

main dish Soups and stew Autumn

Total: 40 min. | Active: 20 min.

vegetarian

1130 Likes

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.

Claudia - stylingqueen

Ingredients

for 4 person

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

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

How it's done

Soup

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.

Toppings

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.

Show complete recipe