Carrot soup with Garam Masala, crème fraîche and cilantro

March 20, 2013

Carrot Soup with Garam Masala and crème fraîche

Young, just-picked carrots (the kind you can buy with their green tops intact) are infinitely more palatable than the more common supermarket carrots—those oversized roots that come bundled in plastic bags. The latter are perfectly fine for making stocks or more hearty soups, but young carrots are de rigueur for this delicate spring soup.

Here the sweetness of the carrots is tamed with a sprinkle of herbaceous cilantro, a dollop of tangy crème fraîche, and a drizzle of incredibly pungent Garam Masala. Each spoonful of this soup is absolutely enchanting!

Carrots with green tops

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Carrot Soup with Garam Masala and crème fraîche

Here’s another scrumptious recipe with tender carrots: Carrots and fennel braised with orange zest and honey

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 9 comments… read them below or add one }

Angie@Angie's Recipes March 20, 2013 at 1:49 pm

This is so delicious and comforting!

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Viviane March 22, 2013 at 2:28 pm

Thank you Angie!

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Steve @ The Black Peppercorn March 22, 2013 at 2:25 pm

wow – this soup looks incredible viviane!!

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Viviane March 22, 2013 at 2:28 pm

Thank you Steve… Have a great weekend!

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Kathy March 22, 2013 at 8:06 pm

Such a beautiful soup…and it sounds so wonderfully delicious!

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Viviane March 23, 2013 at 11:54 am

Thank you Kathy!

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Kiran @ KiranTarun.com March 23, 2013 at 2:30 am

Looks so delicious — I love the added garam masala :)

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Viviane March 23, 2013 at 11:54 am

Thank you Kiran!

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The Sketched Chef March 29, 2013 at 5:44 am

This is a beautiful combination !

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