Asian-inspired cream of carrot soup

  • Preparation time minutes
  • Cooking time minutes
  • Servings



onion, diced and cooked

15 ml

of fresh ginger, finely chopped

The zest of a lime

1 l

of diced cooked carrots

5 ml

of Berthelet Five Forks Malabar Black Pepper

One 83 g sachet

of Berthelet Signature Neutral Cream Soup Base

750 ml

of boiling water

250 ml

of cold milk

100 ml

of coconut milk

15 ml

of chopped fresh coriander


Step 1

Add the entire sachet (83 g) of the Vegetarian Cream-Flavoured Soup Base to the cold milk (250 ml) and mix well. Add the mixture to the boiling water (750 ml). While stirring continuously, bring to the boil. Simmer for 3 minutes.

Step 2

Add the cooked vegetables to the mixture and blend with a stick blender. Add the coconut milk, lime zest and ginger, and mix.

Step 3

Serve in bowls and garnish with coriander or parsley. Top with a little freshly-ground Malabar black pepper.