Recipe: Spicy carrot soup with wild meatballs

This Friday we offer an autumn soup à la René Jantzen with carrot and meatballs as main ingredients

You need (for 4 persons): 

For soup:
- 1 kg Carrots
- 3 large onions
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon aromatic
- 1/2 teaspoon chili flakes
- salt / pepper
- 1/2 teaspoon crushed coriander
- 1/2 teaspoon sweet pepper
- 7 dl broth
- the lemon juice of 1/2 lemon
- 3 cm grated ginger
- 1/4 cream

For the meatballs: 
- 500g minced summer buck
- cumin
- herbs de Provence
- salt / pepper
- eggs
- oatmeal
- milk

Here's how you do it:

The soup:
Carrots and onions, garlic are sautéed clear in a little oil or butter, then add the spices and sauté a few more minutes, then add the broth, cream and simmer under the lid for 45 min.

The soup is blended with the stick blender and seasoned with salt, pepper and lemon.

The meatballs: 
All the ingredients are mixed together into a soft paste and shaped into small mouth-watering meatballs and boiled for 25 minutes in boiling water or until the meatballs float on top.

The finished meatballs are placed in the carrot soup and served with freshly chopped parsley and garlic bread.

Good luck and have a tasty meal!

Text and photo: Rene Jantzen

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