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.

Helpful Kitchen Tools

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• Handheld blender
• Soup pot
• Spoon
• Measuring cups

Craving more soup? Try my Cream of Celery Soup, Hamburger Soup, Cauliflower Soup with Bacon and Homemade Chicken Noodle Soup.

Do you like carrots?

Cream of Carrot Soup

Yield: 6

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 55 minutes

Smooth, creamy and full of flavor. This delicious soup recipe is great any time of year.

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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

1. 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.
2. 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 cup
Amount 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