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Carrot Cream Soup

By chef Gulasch

A warming creamy carrot soup, delicately flavored with cream for a silkier texture. It is finished with crunchy pumpkin seeds for a contrast of flavors and textures.

21 min
Easy

4 min prep · 17 min cook

Carrot Cream Soup
257 kcal · per serving
Protein 4g Carbs 15g Fat 18g
Ingredients

What you will need

5 items · serves 1
  • Carrot 100 g
  • Double Cream 50 ml
  • Onion 0.25 pcs
  • Vegetable bouillon 0.25 pcs
  • Pumpkin Seeds 5 g

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Method

Steps to cook

9 steps · 17 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍲✨

  2. Slice the carrots. Clean the carrots and slice them

  3. Slice the onion. Peel the onion and slice it

  4. Saute the onion. Heat a little olive oil in a pan, add the onion, and saute over medium heat for about 2-3 minutes, until translucent

  5. Saute the carrots. Add the carrots and saute over medium heat for another 2-3 minutes

  6. Cook with broth. Add the bouillon dissolved in water (or use broth if you have it), stir, and cook over medium heat for about 10-15 minutes, until the carrots are tender

  7. Toast the seeds. Toast the pumpkin seeds in a dry pan over low heat for about 2-3 minutes, until they begin to pop lightly

  8. Blend the soup. Finally, add the cream and blend the soup until smooth

  9. Serve. Serve 🍽️✨

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