Spiced Carrot and Chestnut Soup, Caraway Scented Cream

This soup makes a perfect starter for Christmas dinner, it is the explosion of flavour in this recipe that is so exciting – the use of carrots and chestnuts provides the sweetness and a thick, creamy consistency, while roasted chili and caraway provide an extra dimension for the taste buds.


Serves 4.



500 g carrot, peeled, diced

1 medium white onion, diced

3 cloves garlic, smashed

3/4 tsp caraway seeds, toasted and crushed

2 medium potato, peeled, diced

100 g chestnut, read to eat

750 ml chicken stock

3 long red chili, roasted, deseeded and peeled

1 tbsb extra virgin olive oil

40 g butter

60 ml cream, whipped

to taste salt and pepper

purple basil leaves, for garnish



1. Coat red chilis with a little olive oil and roast in a hot oven until skins are darkened and begin to blister then place the chilis in a bowl and cover with cling film, allowing to sweat for 15 minutes. Next, peel off the skins and remove the seeds. Keep aside until ready to use.

2. Place olive oil and butter in a large saucepan over low fire, sauté carrot, onion, garlic, 1/2 tsp caraway seeds, potato and chestnut for around 20 minutes. Add the stock and roasted chillies. Allow soup to simmer for a further 20 minutes then season with salt and pepper. Blend the soup in a blender until smooth and creamy, pour into bowls.

3. To finish, mix whipped cream with 1/4 tsp crushed caraway seeds, place the whipped cream on top of the soup, garnish with purple basil leaves and serve.


Recipe by Chef Adam Gaffey.

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