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Carrot Cream Soup

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Carrot Cream Soup

The perfect carrot cream soup recipe with a picture and simple step-by-step instructions.

  • 500 g Carrots
  • 2 Medium-Sized onions
  • 7,5 dl Vegetable broth
  • 1 dl Half cream
  • 1 tbsp Lemon juice
  • Oil or butter for frying
  • Salt
  • Black pepper from the mill
  1. Peel the carrots, chop the carrots and onions and fry in oil or butter.
  2. Deglaze with the vegetable stock.
  3. Bring to the boil, cover, reduce heat to 1/3 of maximum and simmer for about 20 minutes.
  4. Purée completely with the hand blender.
  5. Add the cream, bring to the boil briefly, switch off the stove.
  6. Add lemon juice, season with salt and pepper.
Dinner
European
carrot cream soup

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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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