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Creamy Carrot Soup

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Creamy Carrot Soup

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

  • 500 g Fresh carrots
  • 1 bunch Spring onions
  • 125 Milliliters Cremefine for cooking
  • 1 liter Vegetable broth
  • 1 tablespoon Chives fresh
  • 3 tablespoon Plant cream
  • Salt and pepper
  • Sugar to taste
  1. Clean and peel the carrots, then cut into large cubes. Wash the spring onions and cut into strips. Wash the chives and cut fine rolls. Heat the plant cream in a large saucepan, sauté the carrots and onions while stirring vigorously. Add the vegetable stock and Cremefine. Bring the whole thing to a boil and cook over a medium heat for about 20 minutes. Finely puree the carrot soup with a hand blender. Season with salt, pepper and sugar. To serve, sprinkle with the chives rolls.
Dinner
European
creamy carrot 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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