Creamy Carrot Soup is an easy recipe made with wholesome ingredients that’s earthy, creamy, sweet, and sure to warm you on the coldest days.
When the weather cools down, it’s time for a big bowl of favorite Soup Recipes. From Vegetable Soup to Butternut Squash Soup, I love turning winter veggies into a healthy dinner.
Sabrina’s Carrot Soup Recipe
Move over sweet potatoes and pumpkin, there’s a new fall soup in town and it’s made with carrots. This delicious, cozy soup recipe is the perfect way to enjoy this root vegetable. Creamy Carrot Soup can be served as a light dinner with a Winter Salad and some fresh Dinner Rolls. Kids will love dunking grilled cheese sandwiches in a big bowl of soup for a fun weekday lunch. You don’t need any fancy equipment, just a big heavy bottomed pot and a high powered blender.
Ingredients
- 4 tablespoons butter , divided
- 1 medium onion , finely diced
- 1 stalk celery , finely diced
- 1 clove garlic , minced
- 1/2 teaspoon dried thyme
- 6 cups carrots , chopped
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- In a dutch oven, add 2 tablespoons butter over medium heat.
- Add onion and celery and cook, stirring occasionally, for 5-6 minutes until onions are translucent.
- Add garlic and thyme, then stir well.
- Add carrots and broth to a large dutch oven and bring to a boil.
- Reduce the heat to a simmer and cook 25-30 minutes until carrots are tender.
- Use an immersion blender to puree the soup, or blend in a food processor or blender in batches.
- Stir in heavy cream and remaining 2 tablespoons butter, salt and pepper.
Nutrition
I’ll be honest……… I don’t usually make soup. Most of the time I’m throwing together eggs, pasta, or something I can eat straight from the pan. But this carrot soup recipe looked simple enough that I figured, why not? I had a bag of carrots slowly turning into rubber in the fridge, so it was a good excuse to actually use them. VERY GOOD!