Creamy Carrot Soup 
Like carrots? You’re going to love this carrot soup recipe!
Keep this recipe on hand to use up that forgotten bag of carrots in your fridge, or after harvesting your garden! This puréed carrot soup is thick and smooth even without dairy or a substitute, but itson hand to use up that forgotten bag of carrots in your fridge, or after harvesting your garden. In addition creates a rich, filling, and delicious version. Plus, you can follow the same technique with almost any root vegetable – such as turnips, potatoes, or celeriac. The soup is especially flavourful with parsnips, which are sweet beyond belief.
Recipe from Mark Bittman’s – How to Cook Everything.
Makes 4 Servings.
What You Need
- 3 tablespoons butter or extra virgin olive oil
- 1 small onion, sliced
- 1 pound carrots, roughly chopped
- 1 large starchy potato, peeled and roughly chopped
- Salt and freshly ground black pepper
- 5 cups vegetable stock or water
- 2 teaspoons sugar, or to taste (optional)
- ½ cup cream or sour cream (optional)
- ¼ chopped parsley leaves for garnish
How To Make The Creamy Carrot Soup
Put the butter or oil in a large, deep saucepan or casserole over medium heat. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring occasionally, for about 15 minutes, until the carrots soften a bit. Add the stock and cook until the vegetables are very tender, 15 to 20 minutes.
Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly (hot soup is dangerous), pass it through a food mill or pour it into a blender, and puree carefully until smooth, working in batches if necessary. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding). Adjust the seasoning if the soup tastes flat, stir in the sugar to play up the carrot flavour.
If you’re serving the soup hot, reheat it in the saucepan. If you’re serving it cold, refrigerate, covered, for at least 2 hours. Either way, stir in the cream if you’re using it, then garnish, and serve.
Other Variations
Creamy Celery Soup – Substitute celery for the carrots, reserve the celery leaves for garnish if they’re green and fresh, otherwise use parsley or dill for garnish.
Nutrients per serving
243 Calories
13 g Fat
29 g Carbohydrates
5 g Fiber
4.5 g Protein
350 mg sodium
1.3 mg iron
80 mg calcium
600 mg potassium
Looking for more healthy recipes and nutrition tips?
Sign up for our free weekly newsletter, Sound Bites, for a healthy recipe of the week. Along with nutrition articles and videos with a balanced living philosophy to help encourage healthy habits but still save room for your favourites.
Our nutrition newsletter is written by the Online & Calgary Nutritionists on our team who each hold a professional Registered Dietitian license to ensure you are getting credible advice.
Join thousands of subscribers, today!
If you enjoy this Creamy Carrot Soup, you might like these recipes as well:
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
