Creamy carrot soup
An easy, delicious carrot soup made with cream.
Servings 4 people
Calories 269kcal
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
Instructions
- 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
Calories: 269kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 436mg | Potassium: 1083mg | Fiber: 8g | Sugar: 17g | Vitamin A: 42216IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 1mg