Carrot soup with white poppy seeds

Ingredients

• 15 g (1 tbsp)butter
• 30 ml (2 tbsp)olive oil
• 1onion
• 1 litrevegetable stock
• 500 gcarrots
• 3spring onions
• 30 ml (2 tbsp)white poppy seeds
• 120 mlwhipping cream

Instructions

1. 1

   Cook the carrots

   Heat the butter with 15 ml of the olive oil in a saucepan. Add the onion, cover and cook gently for about 5 minutes, stirring occasionally, until softened. Pour in the stock and add the carrots. Bring to the boil over a high heat, then cover and simmer gently for 30 minutes.

2. 2

   Fry the topping

   Meanwhile, heat the remaining olive oil in a small pan over a fairly high heat. Add the spring onions, carrot for the garnish and poppy seeds. Cook, stirring, for about 1 minute, until the spring onions soften.

3. 3

   Blend and serve

   Blend the softened carrots with their stock until smooth, then pour the soup into a clean saucepan. Stir in cream to taste and warm gently. Season with salt and pepper, divide between bowls and finish with the pan-fried mixture.

What is carrot soup with white poppy seeds?

This Czech-style soup turns carrots and vegetable stock into a smooth, creamy bowl, with fried spring onions and white poppy seeds for the finish. White poppy seeds are less familiar in some kitchens than blue ones and have a milder flavour.

The version here works through contrast: a soft, blended base is topped with a briefly cooked mixture that brings freshness and a little texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1484 calories, 39g protein, 0g carbs, 93g fat.

The carrots contribute most of the soup's carbohydrate, while butter, olive oil, cream and poppy seeds provide much of its fat and energy. For a more balanced meal, serve a bowl with a slice of bread or a side salad; the recipe's stock and cream also contribute some protein.

The carrot base

Gentle cooking: Soften the onion in butter and some of the oil before adding the stock and carrots. Keeping the pan covered as the soup simmers helps the carrots become tender in the stated 30 minutes.

The white poppy topping

Brief frying: Cook the spring onions, garnish carrot and poppy seeds in the remaining oil for about 1 minute. Stir as they cook, and take the pan off the heat once the onions have softened.

Getting a smooth texture

Blend thoroughly: The carrots should be soft enough to blend with the stock into a smooth soup. A clean saucepan is used for warming the blended soup with the cream.

Finishing with cream

Gentle heat: Stir in the cream to taste and warm the soup without boiling it. Season with salt and pepper before dividing it between bowls.

What to serve with it

Cheddar: The recipe suggests grated cheddar as an optional topping, or cheddar biscuits alongside the soup. Chopped flat-leaf parsley is another suggested finish.

Recipe notes & tips

• Cut the carrots into similar-sized pieces so they soften evenly.
• Stir the onion occasionally as it cooks under the lid.
• Keep the topping moving in the pan so the poppy seeds do not catch.
• Add the cream gradually, tasting as you go.
• Blend carefully while the soup is hot, following your blender's instructions.

Variations

• Cheddar finish: Scatter grated cheddar over the bowls just before serving.
• Parsley garnish: Add chopped flat-leaf parsley for a fresh herbal note.
• Cheddar biscuits: Serve the soup with cheddar biscuits for a more substantial meal.
• Blue poppy seeds: Use blue poppy seeds if white ones are unavailable; expect a more pronounced flavour.

Common mistakes to avoid

• Rushing the carrots: They need the full gentle simmer to soften enough for a smooth blend.
• Boiling the cream: Warm the finished soup gently after adding cream rather than letting it boil.
• Overcooking the topping: Fry it for about 1 minute, just until the spring onions soften.
• Skipping seasoning: Taste and season the blended soup with salt and pepper before serving.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat the soup gently on the hob, stirring; store the topping separately if possible and add it just before serving.

Frequently asked questions