Autumn is there and that means I officially declare the soup season opened. That also means I will share some of my favourite soup recipes and I start today with carrot/speculoos soup. I know, it sounds weird and it was only after I tasted it I was really convinced. It’s a soup that balances between salty and sweet and the speculoos and spices give it a rich taste. I bumped into this recipe in Weekend Knack magazine last year and already decided to make this soup for my blog last week, the coincidence is that this week it turned out to be that bobobrussels is nominated for the same magazine’s blog awards (don’t forget to vote ;-)). But enough about that…we are here for the soup.
Some of you out there that are not from Belgium or not familiar with Speculoos, let me tell you a bit more about that as well. Speculoos is a spiced shortcrust biscuit and very crunchy. They are traditionally made with cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. Most Speculoos versions are made from white flour, brown sugar, butter and spices. Recently they got some more fame abroad as well, but than mostly in the form of Biscoff Spread. I doubt if the biscoff spread is a good alternative to put in your soup. If you can’t find speculoos cookies you might give it a try with ginger biscuits, but beware, I didn’t try that so please be my guinea pig and let me know if it works.
So let’s start and let me tell you what you need :
- 2 white onions
- 1 clove of garlic
- 100 gr. of leek
- 400 gr of carrots
- 60 gr. of butter
- 2 cardamon pods
- 1 ts. grinded coriander seeds
- 1 liter of vegetable stock
- 1 big potato
- 7 speculoos cookies
- fresh coriander
And now we start cooking :
- Wash the vegetables and chop them in small pieces. Melt the butter in a soup pot over medium heat and cook the vegetables. Don’t forget to stir from time to time.
- Add the cardamon and grinded coriander ( it’s a good idea to grind the cardamon as well), stir a few times and than add the vegetable stock. Also add the pieces of potato, pepper and salt. Bring to a simmer, cover, and cook until the vegetables soften, about 20 minutes.
- A few minutes before the end you can crumble the speculoos cookies and add it to the rest. Now move everything to your blender and purée until completely smooth. Add some salt and pepper if necessary
- Dish up, add some fresh coriander on top of the soup and enjoy