Carrot Cream Soup







A recipe allowed in a / diet.

Soft, warming, and nutritious. This is how a cream soup should be. But wait, it’s exactly what we have here. In maximum 40 minutes of simmering and just a little stirring and blending you’ll end up with this buttery creamy vegetarian wonder. We think serving it with croutons is a must.

Nutritional Chart

Calories: 370 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 4 g
  • 28 g
  • 27 g

Ingredients Needed for Carrot Cream Soup

2 tablespoons of olive oil
1 tablespoon butter
1 medium onion, sliced
3 large carrots, sliced
1 celery stick, chopped
⅓ cup heavy cream
⅓ cup water
2 garlic cloves, crushed
1 tablespoon mustard
5 fresh mint leaves
croutons for serving

How to Make Carrot Cream Soup

  1. Heat the olive oil in a saucepan over low heat. Add the butter and start melting it. Add the onion. Cook and stir until tender.
  2. Add the carrot and celery. Cook and stir for 1 – 2 minutes. Add the heavy cream and water. Cook until it bubbles.
  3. Season with salt and pepper and stir them in. Cover with the lid and simmer for 15 minutes.
  4. Add the garlic and mustard. Stir them in. Again cover with the lid and simmer for 10 more minutes.
  5. Transfer to a mixer bowl. Add the fresh mint and mix until smooth.
  6. Serve with croutons.

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