Description
Durch die Marillen bekommt diese Suppe eine wunderbar fruchtige Note. Das Rezept für die Marillen-Karottensuppe gibt’s gleich hier. Schnelle und Einfache Suppenrezepte.
Ingredients
Scale
- 1 Stk Zwiebel
- 200 g Kartoffeln (mehlig)
- 580 g Karotten
- 150 g Marillen
- 4 EL Olivenöl
- 2 TL Curry (mild)
- 800 ml Gemüsesuppe
- 1 Prise Salz
- 1 Prise Pfeffer (schwarz, gemahlen)
- 1 TL Kristallzucker
- 300 g Joghurt (griechisch)
Instructions
- Begin by preparing the vegetables. Peel the onion, cut it in half, and finely dice it. Thoroughly wash the potatoes, then peel them and cut them into rough cubes. Set aside.
- Peel the carrots and cut them into large chunks. Wash the apricots, peel them if you wish for extra smoothness, then halve and pit them. Cut the apricots into large pieces as well.
- Place a large pot on the stove over medium heat. Add the olive oil and allow it to heat up. Once hot, add the diced onions and sauté them gently for about 5 minutes, stirring occasionally, until they become translucent and soft. This process will help to mellow their flavor.
- Add the prepared potatoes, carrot chunks, and apricot pieces to the pot with the onions. Continue to sauté all the vegetables together for an additional 5 minutes, stirring occasionally, so that they begin to develop flavor and slightly soften.
- Sprinkle the mild curry powder evenly over the vegetables, then immediately pour in the vegetable broth. Stir well to combine all the ingredients. Season the mixture with a pinch of salt, a pinch of ground black pepper, and the teaspoon of granulated sugar. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until all the vegetables are very soft.
- Once the vegetables are tender, remove the pot from the heat. Add the Greek yogurt to the soup. Using an immersion blender (or in batches with a countertop blender), puree the soup until it is completely smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with a swirl of yogurt or fresh herbs if desired.
Notes
For an extra silky texture, you can peel the apricots before adding them to the soup. If you prefer a vegan version, substitute the Greek yogurt with a plant-based yogurt. The soup can be prepared ahead and reheated before serving; the flavors will develop even more with time. Serve with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 200-300
- Sugar: 12-16g
- Sodium: 800-1200mg
- Fat: 8-15g
- Saturated Fat: 2-5g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg