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Carrot soup with crème fraiche


















olive oil
1 large sweet onion, roughly chopped
2 cloves of pressed garlic
400 g carrot, cut into small pieces
5 g grated ginger root
1 small chilli pepper, finely chopped (seeds removed)
black pepper
sea salt
1 tsp coriander powder
1 tsp ras el hanout
1⁄2 a tsp cumin powder
1 litre chicken stock
1 dl cream
2 tsp rose water
1⁄2 a dl cream
2 tbsp fresh coriander leaves
handfull Incredible Fruity rosepetals



Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently. Season with black pepper, sea salt, coriander powder, cumin powder and ras el hanout. After 3 minutes add chicken stock and let it cook gently until the carrots get soft. Mix the soup fine with a hand blender and finish off with cream, rosepetals and rose water. If necessary, flavour the soup with extra black pepper and rose water. Decorate the soup with some coriander leaves, rosepetals and some cream.