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The easiest carrot soup in the world

25 min


4 persons




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Carrot soup served in bowls with chopped hazelnuts and sesame seeds


  • 500 g carrots
  • 1 onion
  • 1 leek
  • 1 medium-sized potato
  • 1 glass of Borges Natura hazelnut drink
  • Borges extra-virgin olive oil

Step by step

  1. Step 1

    Cut the leek and onion into small pieces and gently fry in plenty of extra-virgin olive oil for about 5 minutes. When it starts to turn golden brown, add the sliced carrot and cubed potato (the thinner and smaller the pieces, the quicker they will cook) and lightly fry for a few minutes.

  2. Step 2

    Add enough water to cover the vegetables and cook for 15 to 20 minutes. Then add a glass of hazelnut drink and blend well.

  3. Step 3

    Once you’ve served the soup into bowls, you can finish it off with a drizzle of Borges Aromatic Olive Oil with Fresh Garlic o Borges Extra Virgin Olive Oil, sesame seeds and/or toasted hazelnuts.

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