Ready to transform the humble carrot into a show-stopping, velvety soup? This recipe is pure comfort in a bowl. Its vibrant orange hue is a feast for the eyes, while its rich, creamy texture and subtly sweet flavor will warm you from the inside out. It’s the kind of elegant, soul-soothing soup that feels like a hug, perfect for a chilly evening or a sophisticated starter. Let’s get cooking!
Ingredients
• Serves 8
• 3 cups / 360g carrots, scraped and sliced
• 1 large yellow onion, chopped
• ½ cup / 113g unsalted butter, divided
• 1 tsp / 4g granulated sugar
• 1 tsp / 6g salt, plus more to taste
• 1 medium potato, peeled and diced
• ½ cup / 120ml water
• 1½ cups / 360ml light cream or half-and-half
• 4 Tbs / 30g all-purpose flour
• 4½ cups / 1.08L whole milk
• Freshly ground black pepper, to taste
• Paprika, to taste
• Cayenne pepper, to taste
• 1 clove garlic, minced (optional)
• 1 Tbs brandy (optional)
• Croutons or fresh parsley, for garnish
Instructions
1. In a large soup pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the sliced carrots and chopped onion, and sauté for 5-7 minutes until they begin to soften.
2. Stir in the sugar, 1 teaspoon of salt, the diced potato, and the water. Bring to a simmer, then reduce the heat to low, cover tightly, and cook for 15-20 minutes, or until the vegetables are very tender.
3. Carefully transfer the cooked vegetables and any liquid to a blender. Add the light cream and blend until completely smooth and velvety. You may need to do this in batches depending on the size of your blender.
4. In a separate skillet or the now-empty soup pot, melt the remaining 4 tablespoons of butter over medium-low heat. Whisk in the flour to form a paste (a roux) and cook for 1-2 minutes, stirring constantly, until it turns a light golden color.
5. While whisking continuously, slowly pour the warm milk into the roux. Continue to cook over low heat, stirring often, until the white sauce thickens and coats the back of a spoon, about 5-8 minutes.
6. Pour the carrot purée into the pot with the white sauce and stir to combine. Season with fresh black pepper, paprika, and a pinch of cayenne. If using, add the minced garlic and brandy. Taste and adjust the salt as needed.
7. Gently simmer the soup over low heat for 10-15 minutes, stirring occasionally to allow the flavors to meld. Do not let it boil.
8. Serve the soup hot, garnished with homemade croutons or a sprinkle of fresh chopped parsley.
Nutritional Information
• Approximate values per serving (1 of 8)
• Calories: 345 kcal
• Fat: 25g
• Carbohydrates: 24g
• Protein: 8g
• Sodium: 450mg
• Sugar: 15g
Pro Tips
• for Perfect Carrot Soup
• For an ultra-silky texture, pass the puréed soup through a fine-mesh sieve before combining it with the white sauce.
• To avoid a lumpy white sauce, make sure your milk is warm (not hot) and add it to the roux very gradually while whisking constantly.
• Easily make this soup vegan by swapping butter for olive oil, using full-fat coconut milk instead of dairy milk and cream, and ensuring your sugar is vegan-certified.
• This soup freezes beautifully. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
FAQ
Q: How can I make this carrot soup vegan
A: Absolutely. To make this soup vegan, substitute the unsalted butter with olive oil or a vegan butter alternative. For the creaminess, replace the light cream and whole milk with full-fat coconut milk or a blend of cashew cream and unsweetened plant-based milk. Also, ensure your granulated sugar is certified vegan, as some are processed with bone char.
Q: Can I add more protein to this vegetarian soup
A: Yes, you can easily boost the protein content. For a seamless addition, blend in a can of rinsed cannellini beans along with the carrots in step 3. This adds creaminess and protein without significantly changing the flavor. Alternatively, you can serve the soup topped with roasted chickpeas, toasted pumpkin seeds, or a swirl of high-protein Greek yogurt (if not vegan).
Q: How do I make this carrot soup gluten-free
A: To make this recipe gluten-free, you need to replace the all-purpose flour in the roux. You can use a cup-for-cup gluten-free flour blend in its place. Another option is to use a cornstarch slurry to thicken the soup. To do this, skip the roux step and instead mix 2-3 tablespoons of cornstarch with a small amount of cold milk or water to create a slurry, then whisk it into the simmering soup until it thickens.
Q: Is this creamy carrot soup good for meal prep
A: This soup is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. For best results, let the soup cool completely before freezing. Thaw it overnight in the fridge and reheat gently on the stovetop, being careful not to let it boil. Wait to add fresh garnishes like parsley or croutons until you are ready to serve.
