Cream of Carrot Soup
Velvety, flavorful, and irresistibly comforting, Cream of Carrot Soup is the perfect blend of earthy sweetness and creamy richness that will warm you from the inside out. Featuring tender carrots simmered with aromatic onions, garlic, and a hint of ground cumin, this easy soup recipe brings a depth of flavor that's both cozy and gourmet. A luxurious finish of heavy cream and fresh thyme elevates this dish to a true classic, while optional garnishes of olive oil and parsley add a touch of elegance. Ready in just under an hour, this creamy carrot soup is a great option for weeknight dinners or as a starter for an elegant meal. Serve it with crusty bread for a hearty, flavorful experience that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 800 grams carrots
- 2 tablespoons unsalted butter
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 liter vegetable stock
- 200 milliliters heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon, leaves only fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon (optional, for garnish) olive oil
- 1 tablespoon, chopped (optional, for garnish) fresh parsley
Instructions
Peel the carrots and cut them into roughly 1-inch slices. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and ground cumin to the pot. Cook for 1 minute, stirring frequently, until fragrant.
Add the sliced carrots and the vegetable stock to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the carrots are very tender.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and process until creamy.
Return the blended soup to the pot (if using a countertop blender) and place it over low heat. Stir in the heavy cream and fresh thyme, then season with salt and black pepper to taste.
Allow the soup to gently warm through for 2-3 minutes. Do not let it come to a boil once the cream is added to prevent curdling.
Ladle the soup into bowls. Optionally, drizzle each portion with a tiny amount of olive oil and sprinkle with chopped parsley for garnish.
Serve immediately and enjoy your creamy carrot soup!
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 59.9 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4701 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
