Carrot soup

Carrot soup

The carrot soup becomes creamier with the addition of semi-fat cream. A sprinkle of sugar accentuates the sweetness of the carrots. Parsley and chives give a special touch of aroma and color. try also this polenta gnocchi with gorgonzola recipe too.


Appetizer For 4 people

400 g of carrots

1 floury potato of approx. 150 g

1 onion

1 tablespoon of butter

8 l of broth

0.5 l of cream



1 teaspoon of sugar

½ bunch of chives

½ bunch of smooth-leaf parsley

Freind’s kitchen recipes, Quark eyes.

How to proceed


ca. 20 minutes


ca. 20 minutes

Total time:

40 min

Cut the carrots into thin slices and the potatoes into cubes. Chop the onion. Fry the carrots, potatoes and onion in butter for approx. 5 minutes. Add the broth and simmer with a lid on medium heat for approx. 20 minutes until the vegetables soften. Add the cream, puree the vegetables and season with salt, pepper and sugar.

Before serving, finely chop the chives and chop the parsley. Garnish the soup with herbs.

You may be interested to read healthy yogurt cake recipe/ moroccan coffee.

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