Easy Carrot Soup

by Fattig.student
30 min
Easy Carrot Soup


  • 1 clove garlic
  • 1 tbsp ginger
  • 1/2 x chili
  • 1/2 x yellow onion
  • 3 x carrots
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl cream
  • 2 tbsp fresh coriander
  • 1/2 x lime


  1. Chop all the vegetables.
  2. Fry garlic, ginger, chili and 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 cook for about 25 minutes.
  4. Remove the soup from the heat, add the cream and mash the soup with an immersion blender.
  5. Season with salt and pepper, and top with fresh lime and coriander.
  6. If you want to make mussels in spicy carrot sauce with the leftovers, save about a third of the carrot soup and follow the attached recipe.