Cold carrot soup with goat cheese and basil

koude wortelsoep met geitekaas en basilicum LR scaled

A delicious fresh soup for hot summer temperatures.

Cold carrot soup with goat cheese and basil
Koude wortelsoep met basilicum 1.1 scaled
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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!

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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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