Carrot Soup

Originally made with yellow and white carrots, nowadays it’s made also with the red variety. A typical late autumn and winter dish, especially if a supply of carrots was abundant.


  • 23 dag carrots
  • 15 dag of dry kidney beans (not canned)
  • 1 shallots
  • 1 tbsp. pork lard with cracklings
  • 2 cloves of garlic
  • 1 tbsp. of cider vinegar
  • Bay leaf, marjoram, sweet paprika
  • Salt, black pepper

1. Cook the kidney beans, which you soaked overnight, in salted water till half-cooked.
2. Add the garlic, sliced carrots, shallots and spices.
3. Continue cooking for about 30 min, till cooked and thickened. Add the lard with cracklings and bring to boil.
4. Add some vinegar. before you serve.

carrot soup vegan