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I got the Idea of this soup in a danish magazine and it really turned out great with my alteration!


  • 300g carrots (5 to 7 pieces depending on size)
  • 200g zucchini (one fine piece)
  • 2 tbsp olive oil/or peanut oil
  • 1 small onion
  • 1 walnut size bite of fresh ginger
  • 1 1/2 tsp curry powder (use your favourite)
  • zest of one organic orange
  • 1/8 tsp cumin powder
  • some black pepper to taste
  • ca 2 to 3 USA cups vegetable stock
  • 1 tin (400g) Boroli Beans
  • For decoration:
  • 1/4 of a zucchini cut in threads
  • some Mascarpone on top / you can also use plain yogurt or sour cream 10% fat.


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  • cut the veggies small and fry the onion golden in the pot, add the remaining vegetables and fry til golden, then add spices. Stir and add veg.stock and drained beans.
  • Let simmer for 10 to 15 minutes
  • or til the carrots are soft cooked. Blend or puré the soup.
  • Decorate each plate with some zucchini stics and one tbsp yogurt/mascarpone/sour cream.
  • Enjoy with e.g. my walnut and sunflower seed bread with cheese.
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Categories: Dinner  Scandinavian  Soup  Stew  Vegetable 
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