in Germany, Soup Recipes

Carrot soup with leek

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Ingredients for 2 servings:

  • 250 g carrot(s), peeled, in pieces
  • 1 onion(s)
  • 1 stalk(s) leek, cut into rings
  • 1 tbsp flour
  • 500 ml vegetable stock
  • ½ cup cream
  • salt and pepper
  • 1 bunch fresh parsley, finely chopped
  • 3 tbsp oil (olive oil or any other)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the onion into small pieces and fry in the oil. Add the carrot pieces and leek rings to the pot and fry briefly. Dust with flour, stir, and then deglaze with the vegetable stock. Simmer for about 20-25 minutes. Then blend the soup thoroughly with a hand blender, add the cream, salt, and pepper. Finally, sprinkle with the parsley.

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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.

Cuba Martillo

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