45 minutes

For 10 people

INGREDIENTS (10 portions)

1.5 kg carrots, diced
100 g fresh ginger, peeled and finely diced
100 g onions, diced
125 g Oldenburger Butter, unsalted
45 g brown sugar
1.5 l vegetable stock
375 ml Oldenburger Chef's Cooking Cream UHT, 20% fat
20 ml lemon juice
salt and pepper
fresh herbs (e.g. shiso)



Sauté the carrots, ginger and onions in Oldenburger Butter. Add the sugar and let it caramelise.

Making the Soup
Pour in the stock and Oldenburger Chef’s Cooking Cream, then bring to a boil and cook over medium heat for about 20 minutes.

Purée the soup and season it with the lemon juice, salt and pepper.

The Final Touch
Serve in bowls garnished with Oldenburger Chef’s Cooking and fresh herbs.



01: Chef´s Cooking Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.

02: Sauté 20 - 30 g yellow curry paste with the vegetable to add an exotic kick.

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