Creamy Carrot Soup

    45 min

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

    111 people made this

    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 & ratings
    Average global rating:

    Reviews in English (67)


    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


    This soup is very good and healthy. I took advice of other reviewer and used the coconut milk instead of heavy cream, I think it would be really bland without it. The directions said to strain the vegetables and throw away excess vegetable broth?! This makes no sense thats where the vitamins are not to mention I bought good stock and it is not cheap. So I used less broth, I used enough to cover the vegetables which is how it is supposed to be in the end. I actually used half of the stock called for in the recipe. Instead of straining and separating it I did what I always do with this type of soup recipe and used a hand held blender and put it in the pot and zapped the whole lot. Save the vitamins and work!!.  -  20 Oct 2005  (Review from Allrecipes US | Canada)