Spring Carrot Soup with Cilantro-Lime Créme Fraiche

June 23rd, 2011 § 0 comments

Serves 1-2


1 tablespoons canola or olive oil
1 clove garlic, chopped fine
Zest of 1-2 limes (reserve half of the cream fraiche)
3 medium carrots, chopped, peels on
1 cup water
Juice of ½ a lime
Black pepper
Cilantro-Lime Créme Fraiche, to garnish (recipe follows)


In a heavy bottomed soup pot over medium heat, add oil. Cook garlic and onions for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and water and bring to a gentle boil. Lower the heat, and simmer for 15 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime créme fraiche and garnish with cilantro leaves.

Cilantro Lime Créme Fraiche

Makes 2 tablespoons


2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine


Place all ingredients in a small bowl, and whisk. Set aside.

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