Carrot soup served with semi-coarse rolls

The recipe for rolls gives approx. 18 pieces. The dough can be easily doubled.

Semi-coarse rolls with carrot and sunflower seeds

What do you need:

  • 5 dl skimmed milk or water
  • 1 pk yeast
  • 4 tbsp oil
  • 2 teaspoons sugar
  • 1 tsp salt
  • 2 carrots (approx. 3 dl finely grated carrot)
  • 350 g total wheat, coarse
  • 2 dl sunflower seeds
  • 1 dl wheat bran
  • About. 500 g wheat flour
  • Sunflower seeds or oatmeal to sprinkle

This is what you do:

Heat the milk until it is finger-warm. Pour into a baking dish, crumble the yeast in the lukewarm milk, (dry yeast is added together with the dry). Add the rest of the ingredients to the baking dish and knead until you get a smooth, soft and pliable dough that releases the baking dish. Cover the baking dish with plastic or a cloth and let the dough rise to double size.

Place the dough on a floured baking tray. Divide it into 16-18 equal pieces and roll into bowls. Set a little distance on a baking tray lined with baking paper. Cover with a cloth, and let rise to double size, approx. 30 minutes.

Before frying, brush with a little water, and sprinkle over sunflower seeds. Bake the rolls in the middle of the oven at 225 degrees for 10-12 minutes. Cool on a rack. Cool completely before placing in a bag. Suitable for freezing.

Gluten-free rolls with carrot and sunflower seeds

What do you need:

  • 1 tablespoon fiber husk
  • 3 ½ dl lukewarm water or milk
  • 2 tablespoons rapeseed oil for baking
  • 5 dl gluten-free light flour mixture, possibly mixed with a little coarse gluten-free flour / gluten-free oatmeal
  • 2-3 tablespoons sunflower seeds
  • 1 dl finely grated carrot
  • 1 pk dry yeast
  • 1 tablespoon sugar
  • 1 tsp salt

This is what you do:

Mix fiber husk in lukewarm water and oil. You will get a jelly-like mixture. Let it swell for approx. 30 seconds. Put all the dry ingredients in a baking dish, add the fiber husk mixture, sunflower seeds and grated carrot. Knead to a smooth dough. Cover the baking dish with a cloth and set to rise approx. 1 hour.

Grease the baking table and your hands with a little rapeseed oil and divide the dough into pieces and roll into rolls. Leave to rise for 20-30 minutes. Bake in a hot oven at 200 degrees for approx. 15 minutes. Cool on a rack.

Carrot and ginger soup (free of gluten and milk)

What do you need:

  • 1 onion
  • 2-3 cloves garlic
  • 2-3 tablespoons oil
  • 6-7 carrots
  • 1-3 tablespoons finely grated / finely chopped fresh ginger (3 tablespoons gives a strong / hot soup)
  • 2 teaspoons cumin, malt
  • 1 teaspoon coriander, malt
  • Possibly some cayenne pepper
  • Salt, pepper
  • About. 1 ½ l vegetable broth (check for gluten if necessary)
  • Juice of lime, lemon or orange

This is what you do:

Peel and finely chop the onion, garlic and ginger and divide the carrots into slices / pieces. Heat oil in a saucepan, sauté onions and garlic until the onion is shiny. Add cumin, ground coriander, ginger and carrots and simmer for a few minutes before adding the power. Bring to the boil and simmer until the carrots are tender, 10-15 minutes.

Run the soup smoothly with a hand mixer (see tips). Season with lime, lemon or orange, salt, pepper, possibly more cayenne pepper or chili powder, cumin and coriander. If you want more filling soup, add coconut milk / coconut cream.

Tips: Do not stick mixer, pour the soup into a sieve / colander and use a ladle to mash the soup through the strainer to a smooth soup.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top