Carrot soup is quite simple to prepare and the children are very fond of. In combination with any cake, pancakes or sweet spelt pudding with raspberry sauce it can be an excellent lunch or dinner.
Saute 4-5 finely grated large carrots on butter. You can add a pinch of ground cumin for a special taste. Pour in 1.5-2 liters of water, seasoned with a teaspoon of Biogetta and cook for 10 minutes. Add a tablespoon of spelt or other semolina, mix well and cook for another three minutes. Turn off the heat and add 2 stirred aggs into the soup while mixing. Bon Appetit! 🙂