Cold carrot soup with goat cheese and basil

koude wortelsoep met geitekaas en basilicum LR scaled

A delicious fresh soup for hot summer temperatures.

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soups
Cuisine Own recipe
Servings 4 persons


  • 5 carrots
  • 1 onion
  • 1 stem celery
  • 1 clove garlic
  • 1 cm ginger grated
  • 20 gr basil fresh
  • 100 gr goat cheese or feta cheese
  • 1 liter vegetable broth
  • 2 tblspoon olive oil
  • 1 pinch pepper and salt


  • Scrape the carrots with a vegetable peeler. Cut them into pieces of about 1 cm. Peel the onion and cut into large pieces. Slice the celery stem into 1 cm pieces and chop the garlic clove. Grate the ginger.
  • Sauté the carrots, onion, celery and garlic in a little olive oil. Pour the vegetable broth and cook until the vegetables are tender. Put in the ginger. Blend the soup in a blender.
  • Chop the basil leaves into small pieces and mix them into the soup. Cool the soup and serve with a bit of crumbled goat cheese.


Koude wortelsoep met basilicum 1.2
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!


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