Carrot Soup

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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.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time30

Cool15

Total Time1

Course: Soup

Cuisine: American

Keyword: carrot soup, carrot soup recipe

Servings: to 8

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

*After adding cream, make sure not to boil. Once you add in the dairy, you want to finish heating the soup on low. If you bring it to a boil, the cream can curdle.

Nutrition