Creamy Carrot Soup
A delightful and comforting soup that combines the natural sweetness of carrots with the richness of cream, perfect for warming up on chilly days.
Ingredients
Vegetable Ingredients
- 1 lb carrots, peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Broth and Cream
- 4 cups vegetable or chicken broth Use based on preference
- 1 cup heavy cream For a dairy-free option, substitute with coconut milk
Cooking Ingredients
- 2 tbsp olive oil
- to taste Salt and pepper
Garnish
- Fresh herbs for garnish (optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
- Add the chopped carrots and broth, bringing to a boil.
Cooking
- Reduce the heat and simmer until the carrots are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
To store leftover soup, let it cool down first. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating. For an extra depth of flavor, try roasting the carrots before adding them to the soup. Adjust the thickness of the soup by adding more or less broth as desired.