Carrot and ginger soup

  • Preparation 15 min
  • Cooking 1 h
  • Servings 4 to 6
  • Freezing Absolument



  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 teaspoon grated fresh ginger
  • Olive oil
  • 1 kg Nantes carrots tails cut off, sliced
  • About 3 cups chicken broth + a little for the end
  • 15% country-style cream, for serving
  • Finely chopped fresh chives, for serving
  • Salt and pepper from the mill



  • In a large saucepan over medium heat, add the onion, garlic and ginger then drizzle some olive oil. Cook 3 to 4 minutes, stirring.
  • Add the carrots, season with salt and pepper and mix. Cook 10 minutes, stirring occasionally.
  • Cover with chicken broth, season with salt and pepper and mix. Bring to a boil, reduce heat to low and cover. Simmer for 45 minutes or until carrots are cooked and fork tender. Puree and add a little chicken broth to adjust the texture if necessary. Serve in bowls, drizzle with cream and garnish with fresh chives!