Home & Cuisine

Creamy carrot soup with ginger

  • 1600 ml chicken stock, low-sodium
  • 900 g carrots, peeled and sliced
  • 4 stick celery stick, chopped
  • 3 pcs leeks, washed and chopped, bulb and light-green part only
  • 1 pcs potato, peeled and diced
  • 4 tbsp butter, unsalted
  • 1 tbsp chives, chopped
  • 1/2 tbsp ginger, peeled, grated
  • 1 tsp nutmeg, ground
  • 1 tsp black pepper, fresh ground

  1. Pour stock in pot and set over medium heat to reheat through.
  2. Meanwhile, melt the butter in medium sauce pot; add vegetables and ginger; cook for 5 minutes.
  3. Pour in heated chicken stock and bring to a boil. Once it boils, lower the heat to medium-low and simmer for 30 minutes.
  4. Remove the soup from heat and puree using immersion blender. Serve soup in bowls and garnish with chopped chives.

Good points

  • Very high in vitamin A
  • High in vitamin C

Preparation time: 50 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 199.85 kcal
Carbohydrates: 26.79 g
Cholesterol: 32.35 mg
Sugar: 10.33 g
Protein: 2.94 g
Fat: 8.35 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com