How to prepare cream of carrot soup?

Start by sautéing chopped onion and garlic in olive oil or butter. Add peeled and chopped carrots, stir to coat, and pour in vegetable broth. Simmer until the carrots are tender, then blend until smooth. Stir in cream and milk, season with salt and pepper, and serve with garnish.

How do you make carrot soup?

Carrot soup is made by cooking carrots, onions, and garlic in broth until soft. Once tender, blend the mixture until smooth. Add cream or dairy alternatives for richness and season to taste. The entire process takes under an hour.

How long does cream of carrot soup last in the fridge?

Properly stored in an airtight container, creamy carrot soup can last for up to 4–5 days in the refrigerator. Always let it cool before storing and reheat gently on the stove to maintain its smooth texture.

How good is carrot soup?

Carrot soup is not only delicious and creamy, but it also packs impressive nutrition. With high levels of vitamin A and antioxidants, it supports immunity and vision health. It’s also incredibly comforting, versatile, and easy to prepare—making it a go-to favorite.

Creamy Carrot Soup That Comforts Instantly and Nourishes Deeply

Description

Creamy carrot soup is rich, velvety, and deeply comforting—perfect for cozy meals and healthy eating.

Ingredients

1 tablespoon olive oil or butter
1 onion, chopped
2 garlic cloves, minced
5 large carrots, peeled and cut into 1/2-inch chunks
4 cups vegetable broth
1/2 cup heavy cream
3/4 cup milk (any type)
Salt and pepper, to taste
Optional garnish: fresh thyme or chopped parsley, extra cream for swirling
Crusty bread for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil or butter in a large pot over medium-high heat.
Add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion is soft and translucent.
Stir in the carrots, ensuring they are well coated with the oil or butter.
Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover with a lid and cook for 20–25 minutes, or until the carrots are very tender.
Turn off the heat and use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches using a countertop blender.
Stir in the cream and milk. Season with salt and pepper to taste. If needed, adjust the consistency by adding more milk or a little water.
Ladle the soup into bowls. Garnish with a swirl of cream and a sprinkle of fresh thyme or parsley, if desired. Serve with warm crusty bread.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American