Creamy Carrot Soup

Creamy Carrot Soup. Photo © Molly Watson
Ratings (5)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
279 Calories
17g Fat
27g Carbs
6g Protein
(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.


  • 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. 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.

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

  3. 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.