Oma's Carrot Soup Recipe

➤ by Oma Gerhild Fulson

My carrot soup recipe, aka Mohrrübensuppe, will probably become one of your favorites. Why? Because it's so wunderbar! It's not the regular creamy style, but it's chunky.

It gives you the feeling you're actually eating something. Filling and nutritious, with chunks of meat, it's a great traditional German meal.

I make it really quickly by using frozen carrot slices. If you prefer, you can use fresh carrots. Peel, chop, and add. You'll need to cook it just a bit longer, though. Check the "A bit of this and a bit of that ..." below for some great variations and additions to this recipe.

Super Soup Supper! 

A bit of this and a bit of that ...

• Add celery seeds and parsley to taste.
• Add freshly ground pepper.
• The Vegeta Food Seasoning I use has salt and dried vegetables in it. If you don't have this, just add about 1 tsp. salt and some pepper to start. Adjust seasonings to taste.
• Instead of using raw meat, add some sausage, kielbasa, or wieners. You will only need to cook the soup until the carrots are tender, about 10 - 15 minutes. 
• If you like soup "brothy", just leave the way it is. However, if you like it thicker and (creamier), the easy way is to slowly add just enough Instant Mashed Potato flakes, stirring constantly, until the soup is as thick as you like.
• Adding a grated raw potato in the beginning is another way to thicken the soup.
• Slowly adding 1 - 2 tbsp cornstarch dissolved in a little cold water until the soup has thickened is another to make this Carrot Soup Recipe creamier.

You can turn the Carrot Soup into different vegetable soup recipes by using different vegetables - half carrot, half potato, or half carrot, half green bean, etc.

Each one different, yet each delicious. When someone asks you for the recipe because it's so-o-o good, just say, "I take a bit of this, and a bit of that!" 

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Oma says,

I like to make this different than the traditional green bean soup, which is similar to this recipe. I do that by using raw meat such as beef brisket, meaty soup bones, or a small roast.

The size of the meat and/or using bones will affect the cooking time.

If you want extra flavor, and don't mind a bit of extra work, brown the meat first in a bit of oil. Sauté the onions, too.

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