This creamy carrot soup pleasantly surprise your nose and everyone at the table. Its concentrated carrot flavors are broken apart by the zesty snappy gingerbreads. A touch of whipping cream is folded in giving the soup its sweet light consistency while milk thickens the mixture and provides a fatty sweetness. Keeping the carrots and onions chunks gives texture and an added heartiness.
- 6 carrots
- 1 onion
- 4 slices gingerbread
- 120 milliliters whipping cream
- 80 milliliters milk
- Peel and slice the carrots. Chop the onion.
- Put the carrots and onion into a pot with the gingerbread and add water until it reaches halfway up the other ingredients. Bring to a boil, reduce the heat, and then cover. Cook for about 45 minutes until the carrots are tender. Season with salt and pepper then stir in the whipping cream and milk.