This quick and healthy carrot soup is the perfect starter on your Easter menu, or a quick light lunch or dinner any other time.

Did you know carrots are among the most popular foods on the Easter menu in Germany?

Considering the huge popularity of the Easter bunny (it’s THE symbol most synonymous with Easter in Germany apart perhaps from the Easter egg), this might not surprise. Because what would you feed the bunny? Indeed, carrots!

Whether you prepare this easy carrot soup for your Easter menu or for any other occasion, it’s a terrific recipe. It’s quick to make, healthy, and only requires few basic ingredients.

Recipe: How to make creamy carrot soup with parsley oil

Serves 4

700 g carrots, chopped
2 tomatoes, chopped
1 small onion, finely chopped
1 litre vegetable broth
200 ml orange juice
100 ml heavy cream
2 tablespoons olive oil
salt and pepper
1/2 bunch of parsley, chopped
80 ml olive oil

Heat olive oil in a large saucepan over medium heat. Add onion and fry until translucent, then add carrots, tomatoes, vegetable broth and orange juice. Season with salt and pepper.

Bring to boil then reduce the heat and let simmer for around 25 minutes, until the carrots are soft.

In the meantime, add parsley and olive oil to s small bowl and using a handheld blender, blend until obtaining a smooth oil mixture.

Take the soup from the heat and puree until smooth. Stir in the heavy cream.

Serve the soup drizzled with the parsley oil.