Creamy Carrot Soup

Creamy Carrot Soup. Photo © Molly Watson
Ratings (6)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
279 Calories
17g Fat
27g Carbs
6g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 279
% Daily Value*
Total Fat 17g 22%
Saturated Fat 11g 53%
Cholesterol 49mg 16%
Sodium 923mg 40%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 25%
Protein 6g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy carrot soup is luscious and satisfying. These few ingredients meld into a rich, sweet, and deeply savory cold weather treat. Serve with a hearty, crusty bread to dip in the soup or sop up the last drops at the bottom of the bowl.

Ingredients

  • 2 pounds carrots
  • 2 tablespoons butter
  • 1 large yellow onion (chopped)
  • 4 cups chicken stock or vegetable broth
  • 1/2 cup heavy cream
  • Dash fine sea salt
  • Dash freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Scrub and chop carrots. In a large pot over medium-high heat. Melt the butter. Add the onions and cook, stirring, until the onions are soft, about 3 minutes.

  3. Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.

  4. Whirl soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot. Stir in cream and heat over low until hot. Season to taste with salt and pepper.