Description
Creamy Carrot Soup is a smooth and comforting stovetop soup made with tender carrots, potato, warm spices, and rich cream for a velvety finish.
Ingredients
3 tablespoons butter
2 1/2 cups peeled and sliced carrots (about 5 medium)
1 large russet potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
2 garlic cloves, minced
3 cups low-sodium vegetable broth
1 tablespoon brown sugar
1 teaspoon ground ginger
1/4 teaspoon dried thyme
1/2 cup heavy cream
1 teaspoon curry powder
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
Fresh thyme sprigs, for garnish
Instructions
1. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2. Add the carrots, potato, onion, and celery. Cook for about 3 minutes, stirring occasionally, until the onion and celery begin to soften.
3. Stir in the minced garlic and cook for about 20 seconds, just until fragrant.
4. Pour in the vegetable broth, then add the brown sugar, ground ginger, and dried thyme. Bring the mixture to a boil.
5. Reduce the heat to a gentle simmer, cover, and cook for about 30 minutes, stirring occasionally, until the vegetables are very tender.
6. Remove the lid and let the soup cool for about 15 minutes over low heat.
7. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully blend in batches using a countertop blender and return the soup to the pot.
8. Stir in the heavy cream, curry powder, salt, and black pepper. Heat gently on low for about 5 minutes until warmed through. Do not allow the soup to boil after adding the cream.
9. Serve warm, garnished with a drizzle of cream, freshly cracked black pepper, and a sprig of fresh thyme.
Notes
Do not boil after adding the cream to maintain a smooth texture.
For freezing, store before adding cream and stir it in after reheating.
Adjust thickness with additional broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American