Carrot Soup with Honey and Ginger

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This is one of those comforting dishes where you’ll be tempted to lick the bowl. Addition flavor is added thanks to honey, nutmeg and ginger, while cream gives this wonderful vegetable soup a smooth and silky consistency!


  • 1 ½ lb carrot
  • 3 cups vegetable broth
  • ¾ cup heavy cream
  • 1 onion
  • 1 garlic clove
  • 6–8 cm fresh ginger root
  • 3 celery stalks
  • 2 tbsp olive oil
  • Ground nutmeg
  • Honey
  • Olive oil
  • Salt
  • Black pepper


  1. Cut carrots into medium cubes, onions and celery – half rings. Cut garlic in half. Grate ginger.
  2. Heat oil in a skillet. Put vegetables. Season with salt and pepper. Fry for 10 minutes, stirring continuously.
  3. Pour in broth, cover with the lid, cook for another 15 minutes. Cool slightly.
  4. Pour the mixture to a blender or food processor and blend until smooth. Transfer to the skillet. Add heavy cream and bring to a boil. Season with nutmeg, salt and pepper. Sprinkle with honey and olive oil to taste.