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Swiss Carrot-Ginger Soup with Chive Quark Swirl
Recipe

Swiss Carrot-Ginger Soup with Chive Quark Swirl

Starter • Switzerland

A lighter Swiss-style starter: naturally sweet carrots blended into a smooth soup with a gentle ginger note, finished with a simple chive-quark swirl for extra protein and freshness.

Why smarter

Uses quark instead of cream for a creamy feel with less saturated fat, relies on vegetables for body, and keeps portions satisfying without being heavy.

Chef tip

If you want it extra smooth, blend for a full minute and pass through a sieve; if it’s too thick, loosen with a splash of hot stock or water.

Soft line

Comforting, bright, and easy to fit into a weeknight plan.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Carrots, peeled and sliced 600.000 g carrots
2 Onion, chopped 1.000 medium onion
3 Fresh ginger, finely grated 10.000 g fresh ginger about 2 tsp
4 Canola oil 2.000 tsp canola oil
5 Vegetable stock 900.000 ml vegetable stock low-salt if available
6 Apple cider vinegar 1.000 tsp apple cider vinegar or white wine vinegar
7 Ground nutmeg 0.250 tsp ground nutmeg
8 Salt 0.500 tsp salt to taste (adjust depending on stock)
9 Black pepper 0.250 tsp black pepper to taste
10 Quark (lean) 200.000 g quark Magerquark/Quark maigre
11 Fresh chives, finely sliced 15.000 g chives about 3 tbsp
12 Water (to thin quark for swirling) 2.000 tbsp water as needed

Method

  1. In a medium pot, warm the canola oil over medium heat. Add the onion with a pinch of salt and cook 4–5 minutes until softened (no browning needed).
  2. Stir in the grated ginger and cook 30 seconds until fragrant.
  3. Add the carrots and stock. Bring to a gentle boil, then reduce to a simmer.
  4. Simmer 15–20 minutes, until the carrots are very tender.
  5. Blend the soup until smooth (stick blender or jug blender). If needed, add a splash of water/stock to reach your preferred consistency.
  6. Stir in vinegar and nutmeg. Season with salt and pepper to taste. Keep warm on low heat.
  7. In a small bowl, mix quark with chives and 1–2 tbsp water until it’s spoonable and swirl-friendly; season lightly with pepper.
  8. Serve the soup in bowls and swirl a spoonful of chive quark over each portion.