Creamy Carrot Soup

by Fattig.student
40 min
Creamy Carrot Soup


  • 1 clove garlic
  • 1 tbsp ginger
  • 1/2 x chili
  • 2 x spring onion
  • 3 x carrots
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl crème fraîche
  • 2 tbsp fresh coriander
  • 1/4 x lime


  1. Chop all the vegetables.
  2. Fry the garlic, ginger, chili and the white part of the spring onion in a saucepan with a little oil or butter until the onion is soft.
  3. Add carrots, vegetable bouillon and water, and let the soup simmer for about 25 minutes.
  4. Remove the soup from the heat, add the creme fraiche and mash the soup with an immersion blender.
  5. Season with salt and pepper, and top with fresh coriander, the green part of the spring onion (chopped) and fresh lime juice.