Spreewald Cucumber and Carrot Soup (Spreewälder Gurken und Karotten Suppe)

Spreewälder Gurken und Karotten Suppe, also known as Spreewald Cucumber and Carrot Soup, is a traditional dish from the Brandenburg cuisine. This refreshing and nutritious soup is perfect for warm summer days.

Spreewald Cucumber and Carrot Soup (Spreewälder Gurken und Karotten Suppe)

Ingredients

  • 2 large cucumbers, peeled and diced
  • 3 large carrots, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the diced cucumbers and carrots to the pot, and sauté for 5 minutes.
  3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
  4. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Serve the Spreewälder Gurken und Karotten Suppe hot, garnished with a swirl of cream and a sprinkle of fresh dill.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Large pot Immersion blender or regular blender Knife Cutting board Measuring cups and spoons

Tools

Soup ladle Serving bowls

Serving suggestions

Serve the Spreewälder Gurken und Karotten Suppe with a side of crusty bread or a fresh green salad for a complete meal.

Tips & tricks

For a lighter version, you can substitute the heavy cream with coconut milk for a dairy-free alternative.

Cost

$10