A while back, I talked about grandma’s carrot soup. Given the fact that I cannot eat potatoes (or rather should not), the soup was off the menu. But the fake potato soup had me thinking about carrots again. It turned out rather well.

• carrots
• sun root /topinambour
• parsley
• chicken broth (if self-made)
• salt & pepper

Experiment with the amount of water. Depending on how thick or runny you want the soup to be, …. I noticed that adding water after blending everything makes the taste go weak.

Go for a ratio 2 thirds carrots and 1 third sun root. Clean, peel, cut and cook the carrots. Ditto for the sun root. As the carrots take slightly longer to get soft, throw the sun root into the same pot after the carrots have been cooking for 15-20 minutes. Continue another 5-10 minutes.

Handheld electric mixers (or a potato mashers) work wonders when blending everything to a smooth mass. Take down the heat somewhat and add salt, pepper and fresh parsley. Loads of it.

Taste it as you go along seasoning the soup. As mentioned before, sun root (in my humble opinion) eats a lot of it. So dare to go wild with it.