Chilled Cream of Carrot Soup

Chilled Cream of Carrot Soup

Chilled Cream of Carrot Soup

  • 675 gram (1 1/2 pounds) carrots, peeled and roughly chopped

  • 100 gram (4 ounce) leeks, washed and roughly chopped

  • 50 gram (2 ounce) butter

  • 75 gram (3 ounce) cream cheese

  • 1 papaya, peeled, seeds removed and cubed

  • 1/2 teaspoon Ground Nutmeg

  • 1 tablespoons Chives

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Ground Nutmeg

Product Information

£ 1.75/unit,32g

Product Information

£ 1.90/unit,1g


  • 1 In a frying pan, sweat the carrots and leeks with butter, but do not brown. Cover with water and leave to simmer. Once vegetables are cooked, blend with a hand blender and put through a sieve.
  • 2 Put back on the heat and season to taste. Remove from the heat and add the cheese and papaya (reserving a few cubes for garnish). Season generously with nutmeg, stir and refrigerate. Serve chilled, sprinkled with chives and papaya cubes.