Recipe (english)

Carrots Cream Soup

Carrots Cream Soup
Quantity Ingredient
250 g Carrots
1 White Onion
20 g Butter
0,5 l Vegetable broth
2 tbsp Cream
Pepper & Salt
2 tbsp Fresh cress

This simple carrot cream soup can be served as a pre-soup or with fresh baguette together as a light main meal. Peel carrots with a peeler and cut into slices. Peel a mild white onion and cut into cubes. In a soup pot let out butter. Brown carrots and onions until light and deglaze with vegetable stock. Bring the vegetable broth to the boil once, switch back to medium heat and cook the carrots until soft in approx. 10 minutes. Put some carrot slices aside for decoration, as shown in the picture above. Finely puree the remaining carrots with a hand blender. Round off the carrot cream soup with cream and season with pepper, salt and a small clove of pressed garlic. Fill carrot cream soup into soup cups or soup plates and add remaining carrot slices. Sprinkle the carrot cream soup with some cress shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
253 kcal
17 g
5 g
17 g

(C)opyright by Marions Kochbuch