Carrot cream soup with croutons
4 servings
30 minutes
Carrot cream soup with croutons is a delicate and aromatic dish from European cuisine that captivates with its velvety texture and subtle spicy notes. This soup embodies coziness and warmth: the soft sweetness of carrots combined with the spiciness of ginger and garlic is harmoniously complemented by creamy softness. The croutons add a crunchy texture to the dish, making it even more interesting. The flavor is rich, warming, and light at the same time. Carrot soup is perfect for cold days; it is nutritious but does not overload the stomach. It can be served with a spoonful of sour cream and fresh herbs for an additional flavor accent. This soup is not just food but a true gastronomic delight that combines simplicity in preparation with exquisite taste.
1
We are making vegetable broth from one carrot, an onion, and parsley stalks.
- Carrot: 2 pieces
- Onion: 2 heads
- Parsley: to taste
2
We sauté a head of onion with garlic in olive oil.
- Onion: 2 heads
- Garlic: 2 cloves
- Olive oil: to taste
3
We add diced fresh carrots to them and fry for a couple more minutes.
- Carrot: 2 pieces
4
Combine the sauté and the boiled part, and cook further until the carrots are done.
- Carrot: 2 pieces
5
We turn the ready soup into a homogeneous puree.
6
Add warm cream, ginger, salt, and pepper to taste.
- Cream: 200 ml
- Ground ginger: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
7
Heat the soup a little more, stir, and serve. It pairs best with sour cream, fresh herbs, and crispy croutons.
