Kylmän talvipäivän mausteinen porkkana-omenakeitto

Joulun välipäivinä on ihana rentoutua, ulkoilla ja syödä joulupöydän jäämisiä – jouluruokia ei kuitenkaan välttämättä jaksa päivätolkulla putkeen. Silloin voi lounaaksi pyöräyttää helpon, herkullisen ja lämmittävän sosekeiton. Sosekeitot ovat todellakin aliarvostettuja, sillä nehän ovat helppoa herkkuruokaa parhaimmillaan! Tämä mausteinen porkkana-omenakeitto on täydellinen kylmiin talvipäiviin!

Mausteinen porkkana-omenakeitto

2–3 annosta
35 min
vegaaninen, gluteeniton

– 1 sipuli
– n. 500 g porkkanoita
– 1 punainen omena
– 2 rkl rypsiöljyä
– 2 valkosipulinkynttä
– 1,5 tl kurkumaa
– 1 tl juustokuminaa
– 5 dl kasvislientä
– 2 tl kuivattua timjamia
– 1 dl kookosmaitoa
– suolaa

Kuori sipuli ja porkkanat. Siivuta sipuli ja pilko porkkana noin 2 cm paloiksi. Pese ja pilko myös omena muutaman cm paloiksi.
Kuumenna öljy kattilassa ja paista sipulisilppua ja omenapaloja öljyssä reilu 5 minuuttia, kunnes sipuli ja omena ovat pehmenneet. Kuori ja pilko myös valkosipulinkynnet ja lisää joukkoon. Mausta kurkumalla ja juustokuminalla. Sekoita. (Jos seos tuntuu kuivalta, lisää tarvittaessa 1 rkl rypsiöljyä.) Paista vielä muutaman minuutin ajan välillä sekoitellen. Lisää kattilaan myös porkkanapalat, kasvisliemi ja kuivattu timjami. Anna keiton kiehua noin 15–20 minuuttia, kunnes porkkanat ovat kypsiä.
Kaada keitto tehosekoittimeen ja pyöräytä tasaiseksi tai soseuta kattilassa sauvasekoittimella. Lisää joukkoon kookosmaito ja sekoita. Nauti lämpimänä tai kylmänä! Voit viimeistellä annoksen lorauksella kookosmaitoa ja rapeilla kikherneillä (resepti löytyy täältä). Kasvissosekeitto säilyy jääkaapissa herkullisena useamman päivän ajan!



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  • A busy week ahead and a Sunday evening full of work – wish me luck!
I still can’t stop thinking about how happy it made me that I could spend 24 hours away from the city. In the middle of green, blooming nature. This was the first summer weekend. The temperature rose up to 25 C and I felt bad that I didn’t have my swimsuit with me.
I saw a sea eagle flying above my garden, had the joy of planting a new sea buckthorn tree, bathed in the hot steam of sauna, saw a gorgeous sunset painting the sky pink and fell asleep to the sound of singing eurasian bittern. The day couldn’t have been more perfect.
How was your weekend?✨
  • A piece of this cinnamon roll wreath? Yes please!
I really hope I have some time for baking next weekend in the countryside. I try to keep my weekend as relaxing as possible, because next week is going to be insane! Long photoshoot days, five days in a row, so I’ll definitely need all the rest.
Do you have any (baking) plans for the weekend? 🥨🥐🍪🧁
  • Summer, please come already! I can’t wait for the warm days spent in the garden, in the shadows of the apple trees, reading a book and forgetting the whole world around me. No need to hurry when the only thing to worry about is whether to bake a cake or a pie for dessert.
Who else is waiting for the summer?
  • This day is dedicated to moms.🌸 The most powerful, loving, kindest and wisest people in this world.🌸 My mom has always been a strong and beautiful role model to me. Without her I would never be who I am today. She’s my rock. 🌸 A day once a year is the least we can do to celebrate you. I love you mom. @ullamaija.lahteenmaki 🌸🌸🌸
  • Busy workday behind but luckily I managed to make some time for baking too.🌿 I baked this traditional Lemon Cheesecake for tomorrow (recipe below). I still need to plan the Mother’s Day brunch for my mom! What kind of plans do you have for tomorrow?

• 250 g Digestive biscuits crushed
• 90 g butter melted

• 4,5 packages cream cheese (~900 g)
• 3 dl sugar (~200 g)
• 150 g créme fraîche
• 2 tbsp flour
• 2 lemons
• 1 vanilla bean
• 4 eggs
Preheat the oven to 175 C. Line the bottom of a springform pan (ø 23cm) with parchment paper and grease the sides.
In a bowl, mix the crushed biscuits and melted butter together. Press the crust on the bottom (and 2-3 cm up the sides) of the prepared pan. Bake for 10 minutes. Set aside to cool.
In a large bowl, mix together cream cheese, sugar, créme fraîche and flour (use a handheld mixer). Add the juice of 2 lemons, zest of 1 lemon and vanilla seeds. Add eggs, one at a time, mixing continuously.
Pour the filling into the pan on top of the crust and spread. Bake for 60-75 minutes, until the cake is cooked but still soft in the middle. Let the cake cool down to room temperature and then refrigerate for at least 3-4 hours. Enjoy!
  • Asparagus season still going strong! I’ve had asparagus risotto 4 times, asparagus pie, grilled asparagus, steamed asparagus with parmesan...I’m still interested in trying making soup with it!
Any other recommendations, what should I cook with asparagus before the season ends?
Tomorrow I have a plan to fill the tax return forms (not very excited about this) and to bake a cake for Mother’s Day (much more excited about this one). I hope you have a relaxing Friday evening!💚
  • One of the big news I’ve wanted to tell you about for weeks, is now in my stories! It’s about my personal life, one big work related thing is coming later! Oh I’m so excited about this!
I also just came home and I wouldn’t mind a piece (or two) of this asparagus pie. The recipe can be found in my feed, three posts back!
I hope you have a nice Wednesday evening!✨