Description
A delicious and creamy carrot soup perfect for any occasion!
Ingredients
Scale
- 900 g Carrots
- 1 litre vegetable stock
- 150 g Boursin cheese (divided)
- 1 small Onion
- 30 g Unsalted butter
- to taste Salt
- to taste black pepper
- to taste chive
- to taste chili flakes
- to taste olive oil
- to taste crusty bread
Instructions
- Wash and peel the carrots, then cut them into small chunks.
- Heat butter (or olive oil if preferred) in a pot over medium heat. Add the onion and carrots, then sauté for 3–5 minutes until softened and fragrant.
- Pour in the vegetable stock, season with salt and black pepper, and stir to combine.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the carrots are very soft.
- Remove from the heat. Add the 100g Boursin cheese and (using an immersion blender or a blender) blend until completely smooth. Taste and adjust seasoning with salt and black pepper.
- Ladle into bowls and garnish with chives, red pepper flakes, and crusty bread. Serve warm and enjoy.
Notes
- This soup can be served warm or chilled.
- For a vegan version, substitute Boursin cheese with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 30 mg