Creamy carrot soup with warm spices and cream.
This recipe for creamy carrot soup is so simple and so good, and the soup more or less looks after itself until it is time to blend and serve it.
Top your carrot soup with cold crème fraîche, freshly ground pepper and parsley – it is wonderful.
I also like to have something to chew on when I serve puréed soups. Top them with some cooked soup pasta, crisp bacon, croutons or similar.
It is also very good with fried carrots on top – I cut them into small dice and fry them in a little oil until golden, then season with salt, pepper and thyme.
I hope you feel like trying my recipe for creamy carrot soup – you will find it below.
Creamy carrot soup
An easy, delicious carrot soup made with cream.
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Ingredients
- 1 kg carrots, peeled and diced
- 1 onion, diced
- 4 cloves garlic, crushed or grated
- 2 tbsp freshly grated ginger
- 700-800 ml stock – chicken or vegetable
- 100 ml cream
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chilli flakes
- 1/2 lemon, juice of
- Oil
- Salt and pepper
To serve
- Crème fraîche
- Finely chopped parsley
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Method
- Heat a saucepan and fry the carrots in a splash of oil for 4-5 minutes.
- Add the onion, garlic and ginger and fry for a couple of minutes more.
- Add the spices and warm them through briefly, then pour in the stock.
- Simmer the carrots for about 30 minutes, or until completely tender.
- Pour in the cream and blend the soup until smooth.Add a little more stock if you prefer a thinner soup.
- Season the soup with salt, pepper and lemon juice, and add a little more chilli if you would like the carrot soup spicier.
- Serve the soup topped with cold crème fraîche and finely chopped parsley.
Nutrition
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Lækker suppe, en god variant til andre gulerodssupper.
Hej Anders
Det er jeg virkelig glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Virkelig lækker suppe. Kan den fryses?
Tusind tak Lisa:)
Og den kan sagtens fryses:)
Warm wishes, Dianna