No regional classification
Creamy Carrot Soup with Cream
A smooth carrot soup with fresh ginger, a little nutmeg and cooking cream.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 15 min
- Cooking
- 25 min
- Total
- 40 min
Recipe
This simple stovetop soup keeps carrots at the centre, with gently softened onion, garlic and fresh ginger building the base.
Blend the vegetables until smooth, stir in the cream and adjust the consistency only at the end. The small potato and all toppings are optional.
Practical cooking
Ingredients
4 servings
For the soup
- 750 g carrots (peeled and cut into even slices; 700–800 g works, and nutrition uses the 750 g midpoint)
- 1 pc large onion (finely chopped)
- 2 pc garlic cloves (thinly sliced)
- 1 pc small knob of fresh ginger (about 2 cm, finely grated; nutrition uses an 11 g standardized portion)
- 800 ml hot vegetable stock or water (use 700–900 ml, just enough to cover the vegetables; nutrition uses 800 g plain water)
- 150 ml 10% cooking cream
- 1 tbsp butter or olive oil (nutrition uses 1 tbsp olive oil)
- to taste salt
- to taste freshly ground black pepper
- 1 pinch ground nutmeg
- to taste lemon juice (a few drops, optional)
- 1 pc small potato (optional, peeled and cut into small cubes)
Optional toppings
- to taste pumpkin seeds (optional)
- to taste croutons (optional)
- to taste finely grated Parmesan (optional)
- to taste pumpkin seed oil (a few drops, optional)
Nutrition per serving
- Energy
- 176 kcal738 kJ
- Fat
- 8.2 g
- Saturated fat
- 3.2 g
- Carbohydrates
- 24.1 g
- Sugars
- 12.1 g
- Fibre
- 6.0 g
- Protein
- 3.5 g
- Salt
- 0.4 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 40 min
- 1
Prepare the vegetables
Prepare the vegetables
Peel the carrots and cut them into even slices. Finely chop the onion, slice the garlic and finely grate the ginger. If using the optional potato, peel it and cut it into small cubes.
- 2
Build the flavour base
Soften the onion
Heat the butter or oil in a pot. Cook the onion over medium-low heat for 5–7 minutes, until soft and sweet but not browned. Add the garlic and ginger for the final 30 seconds only.
Add the carrots
Add the carrots, optional potato, black pepper and nutmeg. Stir for 1–2 minutes, then pour in enough hot stock or water to just cover the vegetables.
- 3
Simmer and blend
Simmer until tender
Cover and simmer for 20–25 minutes, until the carrots are completely tender.
Blend and add the cream
Blend until smooth. Stir in the cream and warm gently; do not boil vigorously after adding it. Thin with a little hot stock or water if needed.
Balance the seasoning
Season carefully with salt, pepper and a few drops of lemon juice to balance the natural sweetness of the carrots.
- 4
Serve
Add optional toppings
Serve the soup as it is or finish individual bowls with one or more optional toppings: pumpkin seeds, croutons, finely grated Parmesan or a few drops of pumpkin seed oil.
Refine
Tips and variations
Adjust the ginger
Fresh ginger is part of the soup's core flavour. Reduce it slightly if you prefer a milder result, but do not omit it automatically.
The potato is optional
A small potato makes the soup fuller and slightly thicker. Without it, the soup still works and tastes more distinctly of carrot.
Add lemon sparingly
Add only a few drops of lemon juice at the end. It should balance the carrots' sweetness without making the soup taste sour.
Roasted-carrot variation
For a separate variation, toss the carrots with oil and salt and roast them at 200 °C for 25–30 minutes before blending. Thyme may be added to this roasted version only.
After cooking
Storage and serving
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