in Soup Recipes

Carrot cream soup

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Ingredients for 4 servings:

  • 500 g carrot(s), peeled
  • 2 m.-sized onion(s)
  • 750 ml soup (vegetable soup made from stock cubes)
  • 250 ml whipped cream
  • 2 tbsp butter or margarine
  • ½ lemon(s) the juice
  • Salt
  • Pepper, white

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely dice the onions and peeled carrots and sauté in melted butter for 5 minutes. Then pour in the soup and simmer for 15 minutes. Set the pot aside and blend everything until smooth with a hand blender. Return the pot to the stovetop and pour in the cream. Finally, season with salt, white pepper, and lemon juice and ladle into soup bowls. Garnish with croutons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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