Möhrensuppe mit glasierten Tempeh-Spießen

Carrot soup with glazed tempeh skewers

This year we planted two varieties of carrots in the garden: Dolciva, a classic, long carrot, and the " Oxheart," which is supposed to grow wider . We weren't quite sure what to expect at first. But when we pulled the first Oxheart carrots out of the ground, we had to laugh – some of them are real giants! The question then arose: What do you do with so many carrots?

Especially during the colder months, there's nothing more comforting than simple, warming dishes. That's why we've created a special appetizer from our carrot harvest – varied, uncomplicated, and full of flavor: a fruity carrot soup with ginger, caramelized carrots with honey and sesame seeds, and crispy tempeh skewers. It sounds more complicated than it is, read on!

Carrot soup with ginger and kaffir lime leaf

Ingredients:

  • 300 g carrots
  • 1 potato
  • 600 ml vegetable broth
  • 1 onion
  • 1 clove of garlic
  • 2 cm fresh ginger
  • 1 kaffir lime leaf (Asian market)
  • ½ tbsp balsamic vinegar
  • 1 tbsp oil
  • Salt & pepper

preparation (approx. 35 min.) :

  1. Finely chop the onion, garlic, and ginger.
  2. Peel and chop the carrots and potatoes into small pieces.
  3. Heat oil in a pot, sauté the onion until translucent.
  4. Add garlic, carrots and ginger and sauté briefly.
  5. Pour in vegetable broth and simmer for about 25 minutes.
  6. Add the keffiyeh leaf for the last 5 minutes of cooking.
  7. Puree the soup (without the leaf), season with balsamic vinegar, salt & pepper.

While the soup simmers, it's time to prepare the topping: black bean tempeh skewers. Their creamy, nutty flavor goes perfectly with the carrots, and those who like can add chili.

Glazed tempeh skewers

Ingredients (for 2 people):

Preparation (approx. 10 min.) :

  1. Cut the tempeh into strips 1-2 cm wide.
  2. Heat oil in a pan and fry the strips all over over medium heat.
  3. Deglaze with soy sauce. Add a little maple syrup and glaze briefly, then sprinkle with AL-Gomasio Tempeh topping.
  4. A medium-hot chili (cut into fine rings) and some chives go perfectly with this.
  5. Skewer and serve!

As a garnish for the soup (and to use up our monster harvest somehow), we also made glazed carrots. They can also be served as a small side dish with all sorts of other meals.

Caramelized carrots with honey & sesame

Ingredients:

  • 200 g small carrots
  • 1 tbsp honey
  • 1 tbsp sesame seeds
  • 50 ml apple juice
  • ½ tbsp oil
  • Salt

preparation (approx. 15 min.) :

  1. Peel the carrots and quarter them lengthwise.
  2. Heat oil in a pan and fry the carrots for 5 minutes.
  3. Glaze with honey and allow to caramelize.
  4. Deglaze with apple juice, add sesame seeds and cook until tender with the lid closed.
  5. Season with salt.

Tip: Carrots also go well with hummus, on buttered bread, or as a small side dish.

Have fun cooking and enjoy your meal!

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