Carrot and parsley soup with lime – summery fresh and delicious!
Big flavour, few ingredients: This creamy carrot and parsley soup perfectly balances the natural sweetness of carrots with the freshness of flat-leaf parsley and a subtle hint of lime. It's a light recipe that tastes wonderful, especially on warm days, and is easy to make at home.
Recipes
6 July 2026
6 Min.
Fresh ingredients with a subtle herbal flavour
AJust a touch of vegetables, aromatic herbs and a subtle citrus note is all it takes! Our carrot and parsley soup shows that balanced cooking can be simple and quick. The combination of carrots, flat-leaf parsley, lime and white wine gives the soup a refreshing zing, and the addition of sour cream or regular cream gives it a smooth, creamy consistency. Shallots, garlic and a hint of honey bring all the different flavours together to round off the recipe.
Light soups like these are a comforting alternative to heavy meals, especially during the warmer months. They can be enjoyed warm or chilled and are an excellent addition to a mindful diet.
Ingredients
• 100 g shallots
• 1 clove garlic
• 600 g carrots
• 4 tbsp butter or oil
• 200 ml white wine
• 800 ml vegetable broth
• 1 bunch flat-leaf parsley
• 1 tbsp honey
• Freshly ground pepper and salt
• 1 tbsp lime juice
• 100 g sour cream or cream
• 1 lime
Preparation
Prepare vegetables
Peel and roughly dice the shallots. Finely chop the garlic clove. Peel the carrots and cut them into larger pieces.
Cook the soup
Heat the butter or oil in a pan and sauté the shallots and garlic until translucent. Deglaze with white wine and reduce by about half. Then add the carrots and vegetable broth, and simmer for about 30 minutes over a medium heat.
Finishing
Remove the pot from the heat. Roughly chop half of the flat-leaf parsley and add it to the soup. Then purée everything thoroughly and season to taste with honey, lime juice, salt and freshly ground pepper. Finally, stir in the sour cream without bringing the soup to the boil again.
Serving
Cut the lime into thin slices. Serve the soup in bowls or on plates, garnished with the remaining parsley and a lime slice.
Light cuisine with plenty of flavor
All it takes is fresh herbs, seasonal vegetables and high-quality ingredients.
Happy cooking and enjoy your meal!
This carrot and parsley soup is perfect for the warmer months and can be served hot or cold. 😋
More articles from our blog
Recipes
Today, our chef Ornela is taking you on a culinary journey to her home island of Sardinia, where she will share her traditional recipe for homemade culurgiones - a true taste of Sardinian culinary heritage!
