Home / Food / Soups & Salads / Carrot Soup

Carrot Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being pureed into a silky smooth soup that's delicious for dinner or packed up for lunch.

Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 5 cups chopped carrots
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, "no-chicken" broth (see note) or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper to taste
Directions:
  1. Heat 1 tablespoon butter and 1 tablespoon oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and 1 teaspoon thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots. Add 2 cups water and 4 cups broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
  2. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in ½ cup half-and-half (if using), ½ teaspoon salt and ¼ teaspoon pepper.
Home
0 Cart