• 500 g carrots, peeled and thinly sliced
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 liter vegetable broth
  • 1 vanilla bean, pulp scraped out or 1 teaspoon vanilla extract
  • salt and pepper to taste
  • Fresh herbs (e.g. parsley or coriander) for garnishing
  • 100 ml cream (optional)


  1. In a large saucepan, heat a tablespoon of olive oil or butter. Add the chopped onion and garlic and sauté over medium-high heat until onion is translucent, 3-4 minutes.

  2. Add the carrot slices and sauté for a further 5 minutes, stirring occasionally.

  3. Pour the vegetable broth into the saucepan, bring to the boil, then reduce the heat. Let the soup simmer for about 20-25 minutes until the carrots are tender.

  4. Remove the saucepan from the heat and puree the soup with an immersion blender or in a stand mixer until smooth. Make sure the soup cools before pouring into a stand mixer to avoid scalding.

  5. Scrape out the vanilla pulp from the pod or alternatively add the vanilla extract to the soup and stir well. Season with salt and pepper.

  6. Reheat the soup if necessary. Stir in the heavy cream just before serving, if desired. Serve the soup in bowls or deep plates and garnish with fresh herbs.

This Vanilla Carrot Soup is a delicious and flavorful dish that can be served as both a starter and a main course. The subtle vanilla flavor gives the soup a pleasant sweetness that harmonises perfectly with the natural sweetness of the carrots.