Crema de zanahoria – cream of carrot soup
A smooth soup of carrots cooked until soft with onion softened in butter and stock, blended with milk and finished with a swirl of crema. In Mexico it is served as the soup course before the main dish, often with croutons.
- 40 minTime
- 15 minHands-on
- 4Portions
- ≈ $13per portion
- 240kcal per portion
Ingredients for 4 portions
- 2 tbspButter
- ½Yellow onion, chopped
- 1 cloveGarlic, chopped
- 600 gCarrot, peeled and sliced
- ≈ 500 mlWater
- 1 cubeChicken stock
- 500 mlMilk
- 120 mlMexican crema
- to tasteSalt
- to tasteBlack pepper
Method
- Melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes.
- Add the carrots and cook for 3 minutes, stirring.
- Pour in the water and crumble in the stock cube. Cover and simmer for 20 minutes, until the carrots are completely soft.
- Blend the carrots with their cooking liquid and the milk until completely smooth.
- Pour the soup back into the pan, season with salt and pepper and simmer over a low heat for 5 minutes, stirring.
- Stir in the crema and heat through without boiling. Serve hot.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
