Mellow Velvet Carrot and Ginger Cream Soup

This classic carrot soup is a wonderful soup to serve with your favourite salads and sandwiches. It keeps you warm and healthy in these rainy days. 

A bowl filled with a creamy potato and ginger soup


  • 4-5 medium multicolor carrots

  • 1 medium sweet potato (or regular potatoes, butternut squash can also be added for a different kind of nutty flavour)

  • 1 medium ginger root

  • 1 small white onion

  • salt, extra virgin olive oil, fresh ground pepper

  • 2 slices of bread

  • 1/4 glass of milk

  • vegetable broth or water

  • dried fines herbes


  1. In a pot warm 3 tbsp of extra virgin olive oil on medium heat. Add the onion and let sauté for a few minutes.

  2. When the onion is light brown, place the carrots and the potatoes into the pot, stir with a wood spoon and let brown for 4-5 min. Keep stirring. Season with salt.

  3. Pour hot water (until the veggies are almost totally covered), or broth, and bring to a boil. Then low the heat and add the ginger root. Cover with a lid and let cook for about 10-15 min or until the vegetables are softened.

  4. In the meantime prepare the bread croutons. Put a frying pan on a medium heat, drizzle the bottom with olive oil and after 1 min spread the bread in a single layer.

  5. Season with salt and the dried mixed herbs. Let the bread turn golden.

  6. With an immersion blender, mix very well the vegetable soup, adding the milk. Pour the hot cream in a serving bowl and drizzle olive oil on. Serve with the croutons.

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