Carrot Soup
Updated
Updated
This Creamy Carrot Soup is absolutely dreamy! Made with carrots, potatoes, wonderful aromatics, vegetable broth, and cream, it’s robustly flavored, rich, and velvety smooth. I like to serve it as a starter to a nice meal, pair it with sandwiches or salad for a soup and salad combo, or sometimes I enjoy it all on its own.
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5 STAR REVIEW
Easy Creamy Carrot Soup Recipe
This carrot soup recipe is simply amazing. It’s rich and creamy, with a savory, earthy flavor thanks to the vegetables and seasoning. I added a potato to make the soup go a bit further and give it an even creamier texture.
There’s something elegant about this simple soup. I could envision it being served as the starter course of a nice steak dinner or for any holiday celebration. But it also pairs well with sandwiches and salads, and could even stand on its own as a light lunch.
Carrot Soup
Ingredients
- 3 tbsp butter
- 2 ½ cups peeled and sliced carrots, (about 5 medium carrots)
- 1 large russet potato, (peeled and cubed)
- 1 cup chopped onion
- 1 stalk celery, (chopped)
- 2 cloves garlic, (minced)
- 3 cups low-sodium vegetable broth
- 1 tbsp brown sugar
- 1 tsp ground ginger, (or adjust to your liking)
- ¼ tsp dried thyme
- ½ cup heavy whipping cream
- 1 tsp curry powder
- 1 tsp coarse salt
- 1/8 tsp ground black pepper
- fresh thyme, (for garnish)
Instructions
- Melt butter over medium heat in a Dutch oven or medium heavy-bottomed pot. Add carrots, potato, onion, and celery. Sauté, stirring occasionally, until onion and celery have softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
- Add in the vegetable broth, brown sugar, ginger, and thyme. Bring to a boil, then reduce heat to a gentle bubble. Cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and reduce the heat to low to cool down for 15 minutes.
- Using a handheld immersion blender, blend soup in the pot until smooth (alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then add back to the pot.)
- Stir in the heavy cream, curry powder, salt, and pepper.*
- Continue cooking on low heat for about 5 more minutes just to warm through.
- Ladle into bowls with a drizzle of cream, a crank of fresh cracked black pepper, and a sprig of fresh thyme for garnish.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Carrot Soup Step by Step
Cook the veggies: Melt 3 tbsp butter over medium heat in a Dutch oven or medium heavy-bottomed pot. Add 2 ½ cups carrots, 1 potato, 1 onion, and 1 celery stalk. Sauté, stirring occasionally, until onion and celery have softened, about 3 minutes. Stir in 2 cloves garlic and cook until fragrant, about 20 seconds.
Add broth: Add 3 cups vegetable broth, 1 tbsp brown sugar, 1 tsp ginger, and ¼ tsp thyme. Bring to a boil, then reduce heat to a gentle bubble. Cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and reduce the heat to low to cool down for 15 minutes.
Blend: Using a handheld immersion blender, blend soup in the pot until smooth (alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then add back to the pot.)
Add cream and seasonings: Stir in ½ cup heavy cream, 1 tsp curry powder, 1 tsp salt, and 1/8 tsp pepper. Continue cooking on low heat for about 5 more minutes just to warm through.
Garnish and serve: Ladle into bowls with a drizzle of cream, a crank of fresh cracked black pepper, and a sprig of fresh thyme for garnish.
How to Store
Store leftover carrot soup in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, taking care not to bring it to a boil.
You can freeze this soup for up to 2 months in an airtight freezer-safe container. Thaw overnight in the fridge. Note that the texture may change and be a bit grainy.
Serving Suggestions
This classic carrot soup makes an excellent starter for a nice dinner or pairs well with sandwiches and salads. I like to eat the soup with a fruity pear salad or a leafy green Caesar salad, and a grilled cheese for lunch or a light dinner.
Great recipe, as usual! Loved it.
This was so easy and the flavor ? excellent.
This soup was phenomenal. Rich creamy and so satisfying on a cool evening in the PNW. Thank you Amy!
Wow wow wow. This soup was FANTASTIC. No changes, made as written. Thank you so much for sharing!!