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 Creamy Carrots or Sweet and Sour Carrots.
Do you like carrots?
Cream of Carrot Soup
This creamy bisque recipe screams fall! This smooth, velvety soup with potatoes, celery, onions, and a little milk is so decadent, but super easy, too. Perfect for dinner parties!
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.
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Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 117Total Fat: 4.8gSaturated Fat: 2.7gUnsaturated Fat: 1.5gCholesterol: 15.5mgSodium: 672.1mgCarbohydrates: 15.7gFiber: 2.7gSugar: 6.7gProtein: 3.9g
Shelley - Calypso in the Country says
This looks delicious! Thanks for joining us at Best of the Weekend! You are one of my features!
Enjoy your weekend!
Shelley
Kasia says
I just made this soup today. My carrots were smaller so I chopped five of them, I used a sweet potatoe, added some ginger and turmeric and I cooked everything only 30 minutes because the recipe called for 1 hr 30 min which would make the veggies too mushy. The soup came out absolutely delicious my husband and kids loved it so much and they placed order for more 😉 Amazing healthy soup!!!
ROD says
Was a cool wet day, today, so soup sounded great. Made as per the recipe but added one tsp. curry powder for a little kick. Turned out awesome and we both loved it. It is also a very healthy soup with all the vegetables so if you are trying to add more vegetable to your diet, this is it !!
I only cooked mine for 1 hour and then it was ready to be pureed !
A definite keeper.
MARGARET MARTIN says
I also added 1 tsp. curry powder, 1 tsp. ginger and a dash of salt and pepper.
Love this soup and I am making another batch today.