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Creamy Carrot Soup Recipe

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This creamy carrot soup is velvety smooth, full of flavor, and easy to make. With a hint of garlic and a touch of sweetness from the carrots, it’s a perfect comforting meal or starter for any season.

Ingredients

Scale
  • 2 tbsp olive oil or butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 pound (500 g) carrots, peeled and sliced
  • 4 cups (1 liter) vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or coconut milk for a dairy-free version)
  • 1 tsp ground ginger (optional, for a hint of spice)
  • Salt and pepper, to taste
  • Fresh parsley or chives, chopped, for garnish

Instructions

1. Sauté the Vegetables

  1. Heat the olive oil or butter in a large pot over medium heat.
  2. Add the chopped onion and garlic, and sauté for 3–4 minutes, until softened and fragrant.

2. Cook the Carrots

  1. Add the sliced carrots to the pot and cook for another 5 minutes, stirring occasionally.
  2. Pour in the vegetable broth, and bring the mixture to a boil.

3. Simmer the Soup

  1. Reduce the heat to low and let the soup simmer for 20–25 minutes, or until the carrots are very tender.

4. Blend Until Smooth

  1. Use an immersion blender directly in the pot to blend the soup until smooth.
  2. Alternatively, transfer the soup in batches to a countertop blender, being careful with the hot liquid.

5. Add Cream and Season

  1. Stir in the heavy cream and mix until well combined.
  2. Season with salt, pepper, and ground ginger if using. Adjust seasoning to taste.

6. Serve

  1. Ladle the soup into bowls and garnish with fresh parsley or chives.
  2. Serve warm with crusty bread or crackers.

Notes

  • Make It Vegan: Use coconut milk instead of cream, and ensure the broth is vegetable-based.
  • Spice It Up: Add a pinch of cayenne pepper or red chili flakes for a touch of heat.
  • Make Ahead: This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://recipe.ukfinda.com/creamy-carrot-soup-recipe/