Zupa Marchewkowa Krem

Name: Zupa Marchewkowa Krem
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Polish
Ingredients: 700 g Carrot, sliced; 200 g Potato, diced; 120 g Onion, diced; 2 clove Garlic, minced; 40 g Butter; 300 ml Coconut milk; 800 ml Vegetable broth; 1 tsp Ginger, ground; 1 tbsp Lemon juice; 1 tsp Salt; ½ tsp Black pepper, ground

Zupa Marchewkowa Krem · ready in 50 min · 4 servings · 359 kcal per serving · easy · 11 ingredients

A velvety Polish carrot cream soup with potato for body, butter-sautéed onion, warming ginger, and coconut milk for a modern silky finish.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
kcal: 359
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

700 gCarrot, sliced
200 gPotato, diced
120 gOnion, diced
2 cloveGarlic, minced
40 gButter
300 mlCoconut milk
800 mlVegetable broth
1 tspGinger, ground
1 tbspLemon juice
1 tspSalt
½ tspBlack pepper, ground (optional)

Equipment

stovetop, immersion blender, cutting board, chef's knife, peeler, heavy pot, wooden spoon, ladle, measuring spoon, measuring cup, serving bowl

Instructions

Prepare Your Station
Gather measured ingredients, then set out a cutting board, knife, peeler, heavy pot, spoon, blender, ladle, and 4 bowls. · 5 min
What to look for: All vegetables are cut and the tools are within reach.
Sauté Aromatic Base
Melt butter in the pot over medium heat, add diced onion, and sauté 5-6 minutes until translucent; stir in garlic and ground ginger. · 6 min
What to look for: The onion looks glossy and translucent, with no browning.
Coat The Vegetables
Add sliced carrot and diced potato, then stir 2-3 minutes until every piece is glossy and coated with the aromatic butter. · 3 min
What to look for: The carrot and potato are shiny and evenly mixed with the onion.
Simmer Until Soft
Pour in vegetable broth, bring to a boil, then cook 20-25 minutes until the carrot and potato crush easily against the pot wall. · 25 min
What to look for: The broth bubbles steadily and the carrot slices look very tender.
Blend Completely Smooth
Blend the soup completely smooth in the pot with an immersion blender, keeping the head submerged to avoid splashes. · 4 min
What to look for: The soup is uniform, velvety, and free of visible vegetable pieces.
Finish With Coconut
Stir in coconut milk, reheat gently without boiling, then add lemon juice, salt, and black pepper until the flavor tastes bright. · 5 min
What to look for: The soup turns a softer orange and gives off gentle steam without bubbling hard.
Serve Hot Soup
Serve the hot cream soup in warm bowls, adding a final grind of black pepper if desired and keeping the texture velvety. · 2 min
What to look for: Each bowl holds a smooth, steaming orange soup with a glossy surface.

Nutrition (per serving)

kcal	359
Protein	5 g
Carbohydrates	33 g
of which sugars	13 g
Fat	25 g
of which saturated	19 g
Fibre	7 g
Sodium	1226 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Carrot

Potato: Use only for part of the carrot amount; the soup will be paler, starchier, and less sweet.

Potato

Carrot: The soup stays authentic in flavor but becomes slightly thinner and sweeter without potato starch.

Onion

Garlic: Use sparingly if onion is unavailable; the soup will lose sweetness and taste sharper.

Garlic

Ginger: Adds warmth instead of garlic pungency; keep the amount small to avoid dominating the carrot.

Butter

Sunflower oil: The soup will be less buttery but still suitable for sautéing the onion.

Coconut milk

Vegetable broth: Use only if needed; the soup will be lighter and less creamy without coconut milk.