Creamy Carrot and Gingerbread Soup



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 wh…

le milk thickens the mixture and provides a fatty sweetness. Keeping the carrots and onions chunks gives texture and an added heartiness.

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  • 6 carrots
  • 1 onion
  • 4 slices gingerbread
  • water
  • salt
  • pepper
  • 120 milliliters whipping cream
  • 80 milliliters milk
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    1. Peel and slice the carrots. Chop the onion.
    2. 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.
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