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–+ servings
Creamy Carrot Soup – vegetarian recipe
Stav Kogan

Creamy Carrot Soup

This Creamy Carrot Soup is pure comfort in a bowl. It harnesses the natural sweetness of carrots, enhanced by a simple sauté of onions and the starchy creaminess of a single potato, resulting in a velvety smooth texture even without dairy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) butter or extra virgin olive oil
  • 1 small onion, sliced
  • 1 pound (450 g / 15.9 oz) carrots, roughly chopped
  • 1 large starchy potato, peeled and roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 5 cups (1200 ml) (1.2 liters) vegetable stock or water
  • 2 teaspoons (10 ml / 0.3 fl oz) sugar (optional, to enhance carrot flavor)
  • 1/2 cup (120 ml) heavy cream or sour cream (optional)
  • 1/4 cup (15 g / 0.53 oz) fresh parsley, chopped for garnish
  • Make it Vegan: This soup is easily made vegan! Simply use extra virgin olive oil instead of butter and substitute the optional heavy cream with full-fat coconut milk or a cashew-based cream.
  • Root Vegetable Swap: This technique works beautifully with other root vegetables. For an incredibly sweet and flavorful version, substitute the carrots with 1 pound (454 g / 16 oz) of parsnips. Turnips or celeriac are also fantastic choices.
  • Make-Ahead Magic: The soup can be prepared through step 3 and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before finishing with cream and garnishes.
  • Fennel Variation: For a sophisticated anise flavor, substitute the carrots with 1 pound (454 g / 16 oz) of chopped fennel bulb. Reserve the delicate fronds for a beautiful and flavorful garnish instead of parsley.

Method
 

  1. Sauté the Vegetables: Place the butter or oil in a large pot or Dutch oven over medium heat.
  2. Once hot, add the sliced onion, chopped carrots, and potato.
  3. Season generously with salt and pepper and cook, stirring occasionally, for about 15 minutes, until the vegetables have softened slightly.
  4. Simmer the Soup: Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer.
  5. Cook for 15 to 20 minutes, or until the carrots and potato are very tender and easily pierced with a fork.
  6. Blend Until Smooth: Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until it's completely smooth. Alternatively, let the soup cool slightly, then carefully transfer it in batches to a standard blender and blend until velvety.
  7. Finish and Serve: Return the puréed soup to the pot if necessary.
  8. Taste and adjust the seasoning. If the flavor seems a bit flat, stir in the optional sugar to bring out the carrots' natural sweetness. If serving hot, gently reheat without boiling. If serving cold, chill for at least 2 hours. Just before serving, stir in the cream or sour cream, if using.
  9. Garnish with fresh parsley and enjoy.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9g

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