Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
My carrot soup recipe clearly shows you the different variants of the popular soup.
You can cook this fine, light soup yourself in about 30 minutes.
Prepared with cream, with coconut milk and ginger, with curry… you’re sure to find a variant that suits you here.
The look of the foamed carrot cream soup is a real pleasure and your loved ones will definitely be delighted.
The simple preparation is explained here step by step:
For 4 people, wash approx. 1 kg of carrots, peel and cut into small pieces, place in a tall saucepan.
Peel four shallots or two onions, dice finely and place with the carrots.
Finely chop half a clove of garlic and place with the carrots.
Optionally, for a creamy pumpkin cream soup, peel a large potato and add it, cut into small pieces.
Put a tablespoon of vegetable oil in the pot, alternatively a piece of butter (approx. 30 g).
Sauté the carrots and onions for about 10 minutes until translucent (without colour).
Deglaze with dry white wine and vegetable stock and bring the soup to the boil.
Let the soup simmer gently for 20 minutes. Mix and serve sprinkled with freshly chopped parsley.
You can easily refine this basic soup with cream or coconut milk and prepare different versions of the soup, please note points 2-5 in this article.
The simple base soup (without cream and coconut milk) is a pleasant light food dish. The carrot soup is good for the stomach and strengthens.
Light food tip from chef Thomas Sixt
Ingredients for the carrot soup
4. Tips for Carrot Soup with Cream
Bring the basic soup to the boil, slowly pour a cup of cream into the boiling liquid and bring to the boil.
Season the soup with salt, pepper, nutmeg and a little cayenne pepper.
Add a piece of cold butter and mix with the hand blender until fluffy.
Always pour cold cream slowly into the boiling soup and bring to the boil and mix immediately. So the cream never flocculates!
Anti-flake tip from chef Thomas Sixt
Mix the carrot soup in the pot with the hand blender.
5. Tips for Carrot Soup with Coconut Milk
Shake a can of coconut milk well before opening. Slowly pour the coconut milk into the boiling soup and bring to the boil.
Season the soup with salt, pepper, nutmeg and a little cayenne pepper, refine the soup with orange juice.
Orange juice gives the soup an exciting aroma and an interesting acidity. You can also mix this soup with a cold piece of butter with the hand blender until fluffy.
Coconut milk and orange juice go great with the carrot
Tip from chef Thomas Sixt
Oranges filleted lying in orange juice. Always squeeze the juice from the remaining fruit.
6. Tips for Carrot Soup with Ginger
Both the basic soup and the soup with cream or coconut milk taste great with ginger.
Cut two slices of ginger into small pieces and add the ginger to the soup immediately after deglazing.
The ginger now has enough time to develop its taste and the aroma can develop wonderfully.
Cut the turmeric on an extra pad, like I did, the turmeric turns wooden boards and white boards ugly yellow!
7. Tips for Cream of Carrot Soup with Curry… and Turmeric
For the curry variant, I recommend the variant with coconut milk and ginger.
These ingredients just go great together and harmonize perfectly.
Supplement the soup with some turmeric.
Turmeric is extremely healthy and supports digestion.
Please always combine curry with something sweet. Honey or brown sugar can be used for carrot soup.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Thomas!
I have prepared your soup several times and must now write to you.
Especially the variant with coconut milk and ginger appealed to me. The curry fits just excellent to it. With Goji berries it is even finer and looks delicious.
Looking forward now to more ideas from your blog cookbook!
Love and stars ***** for you
Aurora
Hi Aurora!
Thank you very much for your nice feedback.
I hope you stay tuned and try other recipes.
In connection with the carrots I would like to recommend you my carrot green pesto!
Hello Thomas!
I have prepared your soup several times and must now write to you.
Especially the variant with coconut milk and ginger appealed to me.
The curry fits just excellent to it.
With Goji berries it is even finer and looks delicious.
Looking forward now to more ideas from your blog cookbook!
Love and stars ***** for you
Aurora