Scharfe VEGGY Hot+Spicy Tomaten-Karottensuppe mit Rosmarinstangerl

Spicy Tomato and Carrot Soup

90—100 Min

Looking for a fiery, aromatic evening meal that's packed full of flavor? How about a spicy tomato and carrot soup with homemade rosemary sticks? Our Veggy Hot + Spicy seasoning mix is perfect for this soup — it does away with salt but adds an extra dose of fire.

Ingredients 4 Portions

  • For the soup

    • 1 kgCherry tomatoes
    • 400 gCarrots
    • 2 Stk.Onion
    • 4 Stk.Garlic cloves
    • 2 Sprigs of rosemary
    • 10 Sprigs of oregano
    • 10 Sprigs of thyme
    • 1 tbsp.Raw cane sugar
    • 8 tbsp.Olive oil
    • 600 mlWater
    • 2 tbsp.Balsamic vinegar
    • 10 gVeggy Hot+Spicy Seasoning Mix
    • 1 pinchPepper Black, Whole
  • For the rosemary bread sticks

    • 500 gCake flour
    • 1 pkg.Yeast, dried
    • 1 tsp.Raw cane sugar
    • 6 tbsp.Olive oil
    • 4 tbsp.Fresh rosemary, chopped
    • 250 mlWater

Preparation

  1. 1

    To make the soup: Preheat the oven to 200°C (392°F). 

  2. 2

    Cut the cherry the cherry tomatoes in half. Peel and roughly chop the carrots. Peel and roughly chop the onions. Place onto a baking tray lined with baking parchment and add the whole the whole cloves of garlic. Sprinkle over the raw cane sugar, sprigs of herbs and olive oil.

  3. 3

    Roast for 50 minutes at 200°C (392°F) using the conventional oven setting until the vegetables are soft.

  4. 4

    In the meantime, to make the bread: Place all the dry ingredients in a mixing bowl and add 4 tbsp. of olive oil, rosemary and the lukewarm water before working the mixture into a smooth dough. Add salt to the dough if desired and allow to rise for 30 minutes.

  5. 5

    Once proved knead the dough well and divide into 12 balls and shape them into equal-sized sticks. Cover for 20 minutes for a second prove. 

  6. 6

    Coat the sticks with the rest of the olive oil, sprinkle with chopped rosemary and bake for around 15 minutes at 200°C (392°F) using the conventional oven setting.

  7. 7

    To make the soup: Heat the water, peel the cloves of garlic and add to the pan. Remove the sprigs of herbs from the vegetables and add in the vegetables.

  8. 8

    Stir in the Veggy Hot + Spicy mix, bring the soup back to the boil and use a hand blender to puree. Season to taste with balsamic vinegar and pepper and enjoy with the bread sticks.