Flemish carrot soup (Wortelsoep op z'n Vlaams / Soupe de carottes a la Flamande) from The Taste of Belgium (page 74) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Little meatballs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried thyme for thyme; pumpkins, butternut squash, or acorn squash for carrots; and scallions or a mixture of garlic and roasted red bell peppers for leeks. Can use the book's "Marie's chicken broth (Marie's kippenbouillon / Fond de volaille)" recipe.

  • Rinshin on December 27, 2019

    Author indicated pumpkin or butternut squash can be substituted for carrots and half carrots and kabocha pumpkin were used. Followed the recipe but it did take longer for all vegetables to soften. The vegetable taste blended together and could not pinpoint one flavor over the other. Very good soup full of all the healthy vegetables in a concentrated and tasty form perfect for winter meal. Photo added.

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