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Carrot Soup with a Nutmeg Cream

Carrot Soup with a Nutmeg Cream

Often when I serve a vibrant colored soup like butternut squash, carrot or sweet pea, I find it difficult to dilute the brilliance with the addition of cream to the soup. What I do instead, is whip the cream with a corresponding flavor, in this case – nutmeg, and float it on top just before service. The cream slowly melts into the soup, like the cream on a cappuccino, and showcases the beauty of the base soup.

Carrot Soup with a Nutmeg Cream

Recipe by Michael SalmonCourse: SoupsCuisine: FrenchDifficulty: Easy
Prep time


Cooking time




  • 2 Tablespoons canola oil

  • 2 medium-sized yellow onions, peeled and roughly cut

  • 1 stalk celery, roughly cut

  • 3 pounds carrots, peeled and roughly cut into 1/2-inch cubes

  • 1 1/2 quarts chicken stock

  • 1 bay leaf

  • 1/4 teaspoon thyme leaves

  • Kosher salt and white pepper to taste

  • Nutmeg Cream
  • 1/4 cup whipping cream

  • 1 dash freshly grated nutmeg

  • Kosher salt and white pepper to taste

  • Final Garnish
  • 2 teaspoons chopped dill

  • 1/4 cup crisp nutmeg croutons

  • 8 small dill sprigs


  • Heat the oil in a large (4-quart) saucepan. Add the onions and cook for 3 minutes, stirring occasionally. Stir in carrots, celery, chicken stock, bay leaf and thyme. Bring to a boil, and reduce to a simmer for about 30 minutes.
  • Remove from the heat and discard the bay leaf. Blend the soup with either a handheld immersion blender or in a regular household blender until smooth. Season with salt and white pepper.
  • To serve, whip the cream to stiff peaks and season with nutmeg, salt, white pepper and chopped dill. Ladle soup into serving bowls and top with a spoon of whipped cream. Sprinkle with nutmeg croutons and top with a dill sprig. Serve immediately.

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