Carrot cream soup with poppy seeds


  • 2 large onions
  • 750 g carrots
  • 1 l soup stock
  • 1 l water
  • 100 ml sour cream
  • 100 ml milk
  • 2 tablespoons poppy seeds
  • 2 tablespoons butter
  • salt

Carrot cream soup with poppy seeds


Melt butter and lightly sauté onions; add carrots and poppy seeds. Add water and soup stock, and boil the soup until the carrots are soft.

Use a hand blender to puree the soup, and then add sour cream and milk and boil the soup again.

Serve with chopped green onions and croutons.

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