Creamy Carrot Soup

Creamy Carrot Soup


82 people made this

About this recipe: This is a nice light soup that is best served with warm bread and a fresh salad.


Serves: 3 

  • 1 tablespoon butter
  • 125g diced carrots
  • 50g chopped onion
  • 1/2 teaspoon grated fresh root ginger
  • 50g cubed potatoes
  • 500ml vegetable stock
  • 2 1/2 tablespoons chopped fresh dill
  • 60ml double cream
  • salt and pepper to taste

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and stock, then bring to the boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Reserve excess stock for another use. Return vegetable puree to pan.
  2. Stir cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.

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Reviews (2)


Altered ingredient amounts. I doubled up the ingredients as i didn't think it made an awful lot. - 31 Mar 2009


A lovely recipe,although i went for a healthier option without the cream and was still gorgeous - 31 Mar 2009

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