Name: Carrot soup with herb cream cheese
Total time: 1 h
Cuisine: international
Ingredients: 2 tbsp olive oil; 1 onion (finely chopped); 1 white part of leek (finely sliced); 1 kg carrots (peeled and cut into pieces); 2 l vegetable stock; 1 tbsp herb cream cheese; pepper (to taste); salt (to taste); 1 orange (juiced); 1 tsp parsley; 1 tsp dill; 3 leaves basil

Method

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Heat olive oil in a large soup pot over a medium heat. Lightly fry the carrots, onion and leek.
Add vegetable stock and bring to the boil. Simmer for 30 minutes until the carrots are soft.
Blend until smooth with a hand blender.
Stir in the herb cream cheese and heat for a few more minutes.
Add the juice of 1 orange if desired.
Season with salt and pepper and serve.
Garnish with parsley, dill and basil leaves if desired.

Background

Adjust the herb cream cheese to make the soup creamier or lighter. Orange adds a fresh sweetness that suits carrots. Try lime juice instead for a more exotic twist, or add ginger for extra heat. All soups [wpupg-grid id="soepen"]

Carrot soup with herb cream cheese

Ingredients

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