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Recipes > Recipe

Carrot and Ginger Cream Soup

Ingredients for 10 portions

3.5 oz (100 g)Onions, chopped
17.6 oz (500 g)Carrots, peeled, chopped
0.9 oz (25 g)Ginger root, peeled, chopped
0.3 fl oz (10 ml) Olive oil
10.1 fl oz (300 ml)Orange juice
16.9 fl oz (500 ml)Clear vegetable stock
0.3 fl oz (10 ml)Balsamic vinegar, white
0.2 oz (6 g)Salt
0 oz (1 g) Pepper
1.1 oz (30 g) Sugar
15.9 oz (450 g)QimiQ Sauce Base


  1. Sauté the onion, carrots and ginger in olive oil until soft.
  2. Douse with the orange juice, vegetable stock and vinegar. Season to taste, bring to the boil and continue to cook until the carrots are soft.
  3. Using an immersion mixer, blend until smooth.
  4. Refine with the QimiQ Sauce Base.

QimiQ Sauce Base Advantages

  • Smooth and creamy consistency in seconds
  • Problem-free reheating possible
  • Acid stable and does not curdle
  • Full taste despite less fat content

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