Carrot soup with fish stock

Cheap, tasty, healthy and blessed in the cold winter days.

Preparation time 50 minutes ..


  • 5 carrots, cut into small pieces
  • 3 celery stalks, cut into small pieces
  • 1 leek, cut in rings
  • 2 potatoes, cut into small dices
  • 125 ml whipped cream
  • 4 tbsp of oil
  • salt & pepper


Fry the leeks in the oil until translucent. Add the carrot and celery pieces and fry briefly together. Finally add the diced potato and also drain with fish stock.

I have not poured the fish stock, but I joined him as it was, directly from the freezer and let thaw it in the soup


Let the soup simmer until the vegetables are tender. Then mix them with hand blender and add the cream on. If necessary, bring to taste with salt and pepper.

Serve with croutons and finish with celery leaves.

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