Carrot Soup with Mousse of Herbs

A sweet and sour soup served chilled with a spoon of herb mousse in the middle. Something peculiar and quite sophisticated…

Ingredients (for 2)

  • 4 carrots
  • 3 tbsp sour cream
  • 3 tbsp cooking cream
  • 2 cups vegetable stock
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 tsp tarragon
  • 1 tbsp chervil
  • 1/2 tsp curry powder
  • 1 tbsp butter
  • 1/2 tbsp honey
  • salt & black pepper


  • Peel and coarsely chop carrots
  • Place carrots, vegetable stock, honey, curry powder and butter in a saucepan and bring to a simmer
  • Reduce heat to low and cook until carrots are soft and liquid has evaporated (about 40-45 minutes)
  • Add cooking cream, stir and cook for 3 minutes
  • Transfer soup to a blender, or use an immersion blender and purée until smooth
  • Season with salt and pepper, and pour into your serving bowl; reserve in the fridge to cool
  • When ready to serve, whisk in a bowl sour cream (crème frâiche) until fluffy
  • Add thinly sliced herbs (tarragon, parsley, chives and chervil) and stir to combine
  • Serve the chilled soup with a spoon of mousse in the center