There’s a little bit of magic that happens when you glaze a vegetable. By slowly caramelizing it with a touch of fat and liquid, you unlock a depth of flavor and a natural, syrupy sweetness that’s simply divine. While this technique works wonders on many root veggies, carrots are the undisputed star. They transform into something incredibly creamy and luxurious. This Glazed Carrot Soup captures that magic in a bowl. It’s velvety, comforting, and surprisingly simple to make. Plus, it’s just as delicious served chilled on a warm day, and can easily be made vegan. Get ready to fall in love with carrots all over again!
Ingredients
• 1.5 lbs / 680g carrots, peeled and sliced
• 2 tbsp / 30g unsalted butter (or 1 tbsp neutral oil for vegan)
• 1 tsp sugar or maple syrup
• 6 cups / 1.4 L vegetable stock or water
• Salt and freshly ground black pepper, to taste
• 2 tbsp minced fresh chervil or parsley, for garnish
Instructions
1. In a large saucepan or Dutch oven, combine the sliced carrots, butter (or oil), sugar, and 3/4 cup of water. Season generously with salt and pepper and place over high heat.
2. Bring the mixture to a rolling boil, then cover the pan, reduce the heat to medium-low, and let it cook for 5 minutes.
3. Uncover the pan and increase the heat slightly. Continue to cook, stirring occasionally, until all the liquid has evaporated and the carrots begin to sizzle in the fat. This step is key to developing the glazed flavor.
4. Lower the heat and continue cooking for about 10 more minutes, stirring often, until the carrots are deeply tender and lightly caramelized. If they begin to stick, add a splash of vegetable stock.
5. Pour in the remaining vegetable stock, turn the heat to high, and bring to a boil, scraping up any caramelized bits from the bottom of the pan.
6. Reduce the heat to maintain a gentle simmer and cook for another 10 minutes to allow the flavors to meld and the soup to thicken slightly.
7. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, let the soup cool slightly before carefully transferring it to a stand blender to purée.
8. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chervil or parsley.
Nutritional Information
• (per serving)
• Calories: 135 kcal
• Carbohydrates: 20 g
• Protein: 2 g
• Fat: 6 g
• Fiber: 5 g
• Sugar: 12 g
Pro Tips
• & Variations
• For a fully vegan soup, use 1 tablespoon of neutral oil instead of butter and choose maple syrup or sugar as your sweetener.
• This soup is delicious served chilled! After puréeing, let it cool completely and then refrigerate for at least 4 hours before serving.
• For an ultra-silky texture, pass the puréed soup through a fine-mesh sieve to remove any fibrous bits before serving.
• Experiment with other root vegetables like parsnips or celery root instead of carrots for a more robust, earthy flavor.
• Add 1 tablespoon of minced ginger and 1 tablespoon of orange zest along with the carrots in Step 1 for a bright, zesty twist.
FAQ
Q: How do I make this glazed carrot soup vegan
A: It’s very simple to make this recipe vegan! Just substitute the 2 tablespoons of unsalted butter with 1 tablespoon of a neutral oil like avocado or canola oil. If you’re using a sweetener, opt for sugar or maple syrup. The rest of the recipe is naturally plant-based.
Q: Is this carrot soup creamy without using dairy
A: Absolutely! The creaminess in this soup comes from the carrots themselves. The glazing technique breaks down the carrots, making them incredibly tender and luxurious. When blended, they create a naturally velvety and rich texture without any need for dairy cream or milk.
Q: Can I add more protein to this vegetarian soup
A: Yes, you can easily boost the protein. For a heartier meal, try blending in 1/2 cup of rinsed red lentils along with the vegetable stock in step 5 and simmer until they are soft. You can also serve the soup topped with toasted pumpkin seeds, a swirl of cashew cream, or alongside a slice of whole-grain bread.
Q: How long does this vegetarian carrot soup last
A: You can store this soup in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and taste even better the next day. It also freezes very well for up to 3 months.
