Description
A delicious and creamy carrot soup made with fresh ingredients, perfect for a warm meal.
Ingredients
Scale
- 900 g Carrots
- 1 litre vegetable stock
- 150 g Boursin cheese (divided)
- 1 small Onion
- 30 g Unsalted butter
- Salt and black pepper to taste
- 1 tablespoon chive
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- 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 saute 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 serve with crusty bread. Serve warm and enjoy.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Feel free to adjust the amount of Boursin cheese to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 30 mg