Ginger Spiced Carrot Soup with Crème Fraîche

This soup is creamy and delicious. Serve with Naan for a refreshing start to a meal.

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Serves 4-6

  • 4-5 medium carrots
  • 4 tbsp ginger finelly grated
  • 3-4 tsp unsalted butter
  • 3 tbsp olive oil
  • 1 medium-large onion (very thinly sliced)
  • 4 cups vegetable stock
  • pinch grated nutmeg
  • salt to taste
  • black pepper to taste
  • ½ cup crème fraîche (version of sour cream with a higher fat content)
  • 2-3 tbsp chopped fresh coriander
  • ½ cup water if needed

How to make Ginger Carrot Soup:

  1. In a pot, melt the butter. Add olive oil.
  2. Add sliced carrots, onion and ginger. Cover and cook on medium heat for about 6 minutes, stiring occasionally.
  3. When vegetables begin to soften add vegetable stock, nutmeg, salt and pepper. Cover and cook for about 10 minutes.
  4. After you cool it down, puree the soup in batches in a blender.
  5. Return to the pot. Stir in the crème fraîche (or sour cream), chopped cilantro and adjust salt and pepper to taste. Serve hot with garlic naan.

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