Cream of Fresh Carrot Soup
Dive into a bowl of velvety comfort with this Cream of Fresh Carrot Soup, a simple yet elegant recipe that showcases the natural sweetness of fresh carrots. Perfect for a cozy lunch or dinner, this creamy soup is prepared with wholesome ingredients like tender carrots, aromatic garlic, sautéed onion, and rich broth. Blended to silky perfection and finished with a splash of heavy cream, it’s an irresistible balance of flavor and texture. Garnish with fresh parsley or chives and a drizzle of olive oil to elevate every spoonful. Ready in just 40 minutes, this comforting carrot soup is as easy as it is delicious, making it an ideal choice for family meals or entertaining guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized carrots
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 2 cloves garlic cloves
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley or chives
- 1 teaspoon olive oil (optional, for garnish)
Instructions
Peel and roughly chop the carrots into 1-inch pieces, ensuring they will cook evenly.
Peel and finely dice the onion. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally to avoid browning.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Add the chopped carrots and broth to the pot. Stir to combine, and bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20 minutes or until the carrots are tender and can be easily pierced with a fork.
Remove the pot from heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. Alternatively, you can carefully transfer the soup in batches to a countertop blender to puree. Ensure you allow steam to escape by leaving the blender lid cracked slightly.
Return the pureed soup to the pot over low heat. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste if necessary.
Serve the soup hot, topped with chopped fresh parsley or chives. Drizzle a small amount of olive oil on top for an elegant garnish, if desired.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1684 mg | 36% | |
*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.
