Creamy Carrot Soup
Carrot soup referred to in French as potage de Crécy, potage Crécy, potage à la Crécy, purée à la Crécy and crème à la Crécy) is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup.
Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold.
WHAT TO SERVE WITH CREAM OF CARROT SOUP
While this soup is delicious on its own, it can also be topped with cooked and crumbled bacon, salad, french bread
STORAGE AND REHEATING
Leftover cream of carrot soup will last in an airtight container in the fridge for up to 4 days. To reheat, warm either in the microwave or over medium-low heat on the stove until warmed through.
RECIPE TIPS
Customize the soup by adding other vegetables like sweet potatoes or butternut squash for variation.
Use regular sized carrots. Baby carrots will work in a pinch, but they just don’t have that same flavor.
Cut all the veggies small. If you want them all to cook at the same rate.
FREQUENTLY ASKED QUESTIONS
Can I Freeze Cream of Carrot Soup?
Yes! Simply let it cool to room temperature, then store it in an airtight container in the freezer for up to 4 months.
Is Carrot Soup Good for You?
Yes! This carrot soup is loaded up with so many vitamins and nutrients.
Why is My Carrot Soup Bitter?
If your carrot soup is bitter, then it’s likely over-cooked.If you do notice a slight bitterness to your soup, try adding a dash of maple syrup to balance it out!
RECIPE INGREDIENTS
2 tablespoons salted butter
4 carrots, peeled and sliced
1 potato, peeled and diced
1 celery stalk, diced
2 medium sweet onions, diced
1/2 teaspoon garlic, minced
1/2 teaspoon ginger powder
1/2 teaspoon ground cumin
4 cups Vegetable or chicken broth
1/2 cup milk, for dairy free use coconut milk
Salt and pepper, to taste
DIRECTIONS ON HOW TO MAKE CREAMY CARROT SOUP
Over medium heat, place the butter in a pot. Add diced onion and minced garlic. Stir until fragrant and translucent.Add the chopped carrots to the pot and cook for a few minutes, stirring occasionally.
Pour in the vegetable or chicken broth, and add the ground cumin, ground ginger. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer until the carrots are tender.Remove the pot from the heat and let the soup cool slightly.
Using a blender or an immersion blender, puree the soup until smooth and creamy.Return the soup to the pot and place it back on the stove over low heat.
Stir in the heavy cream or coconut cream and season with salt and pepper to taste. Heat the soup gently, but do not let it boil.Once heated through, remove the pot from the heat.
Scoop the carrot cream soup into bowls and garnish with fresh parsley or chives.
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Ingredients
2 tablespoons salted butter
4 carrots, peeled and sliced
1 potato, peeled and diced
1 celery stalk, diced
2 medium sweet onions, diced
1/2 teaspoon garlic, minced
1/2 teaspoon ginger powder
1/2 teaspoon ground cumin
4 cups Vegetable or chicken broth
1/2 cup milk, for dairy free use coconut milk
Salt and pepper, to taste
Instructions
- Over medium heat, place the butter in a pot. Add diced onion and minced garlic. Stir until fragrant and translucent.Add the chopped carrots to the pot and cook for a few minutes, stirring occasionally.
- Pour in the vegetable or chicken broth, and add the ground cumin, ground ginger. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer until the carrots are tender.Remove the pot from the heat and let the soup cool slightly.
- Using a blender or an immersion blender, puree the soup until smooth and creamy.Return the soup to the pot and place it back on the stove over low heat.
- Stir in the heavy cream or coconut cream and season with salt and pepper to taste. Heat the soup gently, but do not let it boil.Once heated through, remove the pot from the heat.
- Scoop the carrot cream soup into bowls and garnish with fresh parsley or chives.
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Ingredients
2 tablespoons salted butter
4 carrots, peeled and sliced
1 potato, peeled and diced
1 celery stalk, diced
2 medium sweet onions, diced
1/2 teaspoon garlic, minced
1/2 teaspoon ginger powder
1/2 teaspoon ground cumin
4 cups Vegetable or chicken broth
1/2 cup milk, for dairy free use coconut milk
Salt and pepper, to taste
Instructions
- Over medium heat, place the butter in a pot. Add diced onion and minced garlic. Stir until fragrant and translucent.Add the chopped carrots to the pot and cook for a few minutes, stirring occasionally.
- Pour in the vegetable or chicken broth, and add the ground cumin, ground ginger. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer until the carrots are tender.Remove the pot from the heat and let the soup cool slightly.
- Using a blender or an immersion blender, puree the soup until smooth and creamy.Return the soup to the pot and place it back on the stove over low heat.
- Stir in the heavy cream or coconut cream and season with salt and pepper to taste. Heat the soup gently, but do not let it boil.Once heated through, remove the pot from the heat.
- Scoop the carrot cream soup into bowls and garnish with fresh parsley or chives.