Recipe: Creamed carrot soup with bruschetta

1 portion contains approximately: 421 kcal - 16 g protein - 16 g fat - 47 g carbohydrate

Ingredients (for 2 persons)

  • 600 g carrots
  • 100 g onions
  • 2 cloves of garlic
  • 3 cm piece of ginger
  • 1 tbsp rapeseed oil
  • 300 ml vegetable stock
  • 100 ml low-fat milk
  • 6 sprigs of flat-leaf parsley
  • 4 slices of ciabatta (15 g each)
  • 200 g tomatoes
  • 1 (40 g) onion
  • 70 g mozzarella
  • 2 cloves of garlic
  • 4 sprigs of fresh basil
  • 1 tsp olive oil
  • Freshly ground black pepper
  • Salt


  1. Wash and grate the carrots. Peel and dice the onions, garlic, and ginger.
  2. Cook the onions, garlic, and ginger in oil until translucent, then add the carrots and continue to cook.
  3. Season with salt and pepper. Deglaze with the vegetable stock. Cover and cook for about 8–10 minutes over medium heat.
  4. In the meantime, wash the parsley, then pat it dry, remove the leaves from the stems and chop them.
  5. As soon as the carrots are cooked through, add the milk and purée.
  6. To prepare the bruschetta, toast the ciabatta briefly in the oven or toaster.
  7. Wash and dice the tomatoes. Peel and mince the onion and garlic. Wash the basil, then pat it dry, remove the leaves from the stems and mince them. Dice the mozzarella.
  8. Combine everything with the oil and season with salt and pepper. Arrange on two plates on top of the slices of ciabatta.
  9. Fill 2 warmed soup dishes with the carrot soup and garnish with parsley. Serve with the bruschetta.

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