Carrot Soup
The fresh, sweet flavor of carrots shine through in this creamy Carrot Soup recipe. It's simply seasoned with garlic and fresh thyme and cooks quickly in one pot on the stove.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Keyword: carrot soup
Servings: 6
Calories: 183kcal
Author: Valerie Brunmeier
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 1 stalk celery diced
- 2 cloves garlic chopped
- 1 teaspoon chopped fresh thyme or 1 teaspoon dried fresh preferred
- 2 pounds carrots peeled and sliced (½-inch slices)
- 5 cups low sodium vegetable or chicken broth
- ¼ to ⅓ cup heavy cream or half and half as desired
- 1 tablespoon brown sugar optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper or to taste
Melt the butter with the oil in a Dutch oven over MEDIUM-LOW heat. Add the onion and celery and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and thyme, cook, stirring for about 30 seconds.
Add the carrots and broth. Increase the heat as needed to bring the liquid to a boil. Reduce heat, cover, and cook until the carrots are very tender, about 25 minutes. Remove from the heat.
Use an immersion blender to puree the soup until completely smooth or alternately, puree the soup in batches in a blender and return it to the pot. Add the cream (or half and half), brown sugar (if using), salt and pepper.
Storage
Transfer the cooled soup to an airtight container and refrigerate for up to 4 days. For longer storage, use freezer-safe containers and freeze for up to 3 to 4 months. Reheat leftovers gently on the stove or in the microwave.
Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 347mg | Potassium: 544mg | Fiber: 6g | Sugar: 11g | Vitamin A: 25589IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg