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Carrot soup

Grilled bread


Total: 25 min


5 min


20 min

3.195876 0 5 97



2 servings
  • 4 Carrots
  • 60 g Whole-wheat bread
  • 1 Onions
  • 3 strand Coriander leaves
  • 2 tablespoon Crème fraîche half fat
  • 0.5 Lemon
  • 1 potato
  • 45 mL (3 tablespoon) Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel and finely dice the carrots and potato.
  • Peel and finely chop the onion. Sweat in a saucepan with 2 tablespoons of olive oil. Add the carrots and potatoes. Stir-fry for 3 minutes.
  • Add water to cover, salt and pepper. Bring to a boil, cover and cook for 15 minutes.
  • Grill the bread slices. Season with pepper and a drizzle of olive oil.
  • Heat the crème fraîche. Pour it in the soup with the juice of the lemon half. Blend the soup. Sprinkle with chopped coriander.
  • Serve the carrot soup along with grilled whole-wheat bread.

Recipe tips

  • A meal is not necessarily made of a single dish. You can add a starter and/or a dessert.