Cream of Carrot Soup
I’m particular when it comes to carrots. I like eating them raw with dip or pureed in soup. That’s it. I’m not a big fan of cooked carrots, but I adore this Cream of Carrot Soup. When I’m eating it, I forget about my carrot pickiness.
Maybe it’s the smooth, velvety texture or the creamy taste, I don’t know. Cream of Carrot Soup is one of my faves and it’s the first thing I want to make when I see carrots on sale.
It’s perfect to eat anytime of year. In the summer, you can use fresh carrots from your garden. The rest of the year, buy the carrots at the grocery store. I don’t have a garden so I do that all year long anyways!
You could serve it with crackers if you like. I enjoy it all alone in its full glory. It’s that good!
How to Make Cream of Carrot Soup
The first thing I want to say is to not worry if your chopping isn’t uniform. Everything is going to be pureed.
The first step is to sweat the veggies. Add butter to a large pot on the stove over medium heat.
Once the butter melts, add the carrots, potato, celery and onion and sauté for 10 minutes.
Add in the chicken broth and turn the heat up to boiling. Once the pot boils, turn it back down again to medium low. Cover the pot and simmer for 1 hour and 30 minutes.
Remove the pot from the heat. Using a handheld blender, puree the soup until smooth.
If you don’t have a handheld blender, you could use a standalone blender. I like the handheld blenders for making soup because there is less dishes to clean up afterwards.
Add in the milk and return the pot to the stove over medium heat for about 5 minutes.
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Craving more soup? Try my Cream of Celery Soup, Hamburger Soup, Cauliflower Soup with Bacon and Homemade Chicken Noodle Soup.
You might also like these Sweet and Sour Carrots.
Do you like carrots?
Cream of Carrot Soup
Ingredients
- 2 tbsp butter
- 4 carrots, peeled and sliced
- 1 potato, peeled and diced
- 1 celery stalk, diced
- 2 medium onions, diced
- 4 cups chicken broth
- 1/2 cup milk
- salt and pepper, to taste
Instructions
- Add butter to a large pot on the stove and melt over medium heat. Add carrots, potato, celery and onion and saute for 10 minutes. Add chicken broth and bring to a boil. Once boiling, turn down heat to medium low. Cover and simmer for 1 hour 30 minutes.
- Remove pot from heat. With a handheld blender, puree soup until smooth. Add milk and return pot to stove over medium heat for about 5 minutes. Serve hot.
Recommended Products
- Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover
- KitchenAid KHB2561OB 5-Speed Hand Blender - Onyx Black
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Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 117 Total Fat: 4.8g Saturated Fat: 2.7g Unsaturated Fat: 1.5g Cholesterol: 15.5mg Sodium: 672.1mg Carbohydrates: 15.7g Fiber: 2.7g Sugar: 6.7g Protein: 3.9g
I have never had carrot soup, but I totally want to try it soon!
Paige
http://thehappyflammily.com
Looks so healthy and delicious!!
Hi Stacie! Your Cream of Carrot Soup looks so velvety and comforting and delicious! Perfect soup recipe for the fall! 🙂 Great pictures too!
I have never had cream of carrot soup, but I love carrots and I love cream soups, so I’m thinking that this would be delicious.
Looks smooth and so bright, I love carrot soup!
This sounds wonderful! We might be having this for dinner this week… since I bought a second 10lb bag of carrots forgetting about the first bag I bought! Thanks for sharing at #HomeMattersParty
love the sound of carrot soup, the color is perfect for autumn and I can only imagine how good this is for one person
This must be the most perfect comfort food for fall. It’s sounds so delicious Stacie
Sounds good and yummy to me! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Yum, I just pinned this soup recipe. Happy Fall, Kippi
This looks delicious! Thanks for joining us at Best of the Weekend! You are one of my features!
Enjoy your weekend!
Shelley