Creamy Carrot Soup
Sunshine in a bowl! This velvety smooth carrot soup is surprisingly easy, super cozy, and ready in about 30 minutes. My go-to for a quick, comforting meal!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 people 1x
- Category: Soup, Comfort Food
- Cuisine: Simple / Weeknight
Ingredients
Scale
- 1 large carrot, small dice
- ½ medium yellow onion, chopped
- ½ celery stick, chopped or sliced
- 30g butter (about 2 Tbsp)
- 1 ½ cups water or vegetable stock
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- ½ cup croutons, for serving
Instructions
- Melt Butter: Get your pot over medium heat. Melt the butter until shimmery.
- Sauté Veggies: Add the chopped onion, celery, and diced carrot. Cook, stirring often, for about 2 minutes until they start to soften and smell great.
- Simmer: Pour in the water or stock. Add a pinch of salt and pepper. Bring it just to a simmer, then turn the heat down low.
- Cook: Cover the pot and let it gently bubble for 15 minutes, or until the carrots are super soft. Seriously, they should offer no resistance to a fork!
- Blend: Carefully blend the soup until it’s completely smooth. Safety first with hot liquids! An immersion (stick) blender right in the pot is easiest. If using a regular blender, don’t fill it more than halfway, remove the center cap, cover with a towel to vent steam, and blend in batches if needed.
- Add Cream: Pour the smooth soup back into the pot if you used a countertop blender. Turn the heat off or to very low. Stir in the heavy cream gently until just combined and heated through. Crucial: Do NOT let it boil!
- Taste & Season: Grab a spoon! Add more salt or pepper if you think it needs it.
- Serve: Ladle into bowls, top generously with croutons, and enjoy immediately!
Notes
- Serving: Fantastic with crusty bread for dipping! A swirl of extra cream or some fresh parsley on top looks nice too.
- Tips & Tricks: Using vegetable stock gives more flavor, but water is fine! Make sure those carrots are really tender before blending – that’s the key to smoothness. Want a little zing? Add a teaspoon of grated fresh ginger with the onions!
- Storage & Reheating: Cool soup completely before storing in an airtight container in the fridge (lasts 3-4 days). Reheat gently on the stovetop (don’t boil!) or in the microwave.
- Freezing: For best results, freeze the soup before adding the cream (up to 3 months). Thaw in the fridge, reheat gently, then stir in the cream.
Find it online: https://recipesh.com/creamy-carrot-soup/