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Creamy Carrot Soup

A delightful and comforting soup made with sweet carrots and heavy cream, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can swap for chicken broth.
  • 1 cup heavy cream Use half-and-half for a lighter version.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until softened, about 3-4 minutes.
  2. Add the chopped carrots and vegetable broth, bringing to a boil. Reduce heat and simmer until the carrots are tender, about 20 minutes.
  3. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches.
  4. Stir in the heavy cream and season with salt and pepper to taste. Mix everything well.
  5. Serve hot, garnished with fresh herbs if desired.

Notes

Pair the soup with crusty bread for dunking or a simple green salad. For added flavor, consider a dollop of sour cream or croutons on top. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months without heavy cream.