Carrot Cream Soup
Prep: 30min
|
Servings: 4
|
Cook: 25min
Carrot cream soup is a recipe with fresh ingredients from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g Carrots
- 500 ml vegetable broth
- 100 g whipping cream
- 1 tsp red curry paste
- pepper (ground)
- Salt
- edible flowers (e.g., sage blossoms, dill)
Instructions
-
1.
Peel the carrots and cut them into small cubes. Cook the carrot cubes in about half of the broth for approximately 20 minutes until tender, then puree.
-
2.
Add the remaining broth and whisk in the whipping cream. Finally season the soup with curry paste, salt, and pepper. Serve with edible flowers if desired.
