Carrot Soup with Raspberry Bread and Beer

Carrot Soup In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Carrot Soup Add the sliced carrots to the pot and cook for 5 minutes, stirring occasionally. Season with salt, pepper, ground cumin, and ground coriander.

Carrot Soup Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the carrots are tender.

Carrot Soup Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.

Raspberry Bread Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and sugar.

Raspberry Bread Add the melted butter and milk to the dry ingredients. Stir until just combined, then gently fold in the raspberries.

Raspberry Bread Transfer the batter to a greased loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Raspberry Bread Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve Serve the carrot soup hot, topped with a sprinkle of fresh parsley. Slice the raspberry bread and serve it alongside the soup. Enjoy with a cold beer!