Easy Carrot Soup Recipe

An extremely easy soup to warm you up and use up any cooked or uncooked carrots you have. Leftovers are great for lunch next day.

Course Soup

Cuisine American

Prep Time 5

Cook Time 25

Servings

Calories 115kcal

In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Sauté for a couple of minutes.
Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelize.
Add garlic slices and continue to stir for another 30 seconds.
Pour in the broth and bring the pot to a boil. Partially cover and let it simmer on medium low until carrots are fully cooked and fork tender.
When the soup is done, take it off heat and let it cool down a bit before blending until smooth.
Pour the blender content into a pot and return to stove top. Add spices and cream.
Mix everything well and Let it simmer over medium heat for 5 minutes then serve.

Unless you want to make it budget friendly or to cut the calories try not to skip the butter for its delicious flavor.
You can add celery stalks to this soup to give it a pleasant taste without overwhelming flavors.
Let the soup cool down a bit before blending as it will be very hot.
Use your blender and not an immersion blender to make sure the soup is ultra smooth and silky.
Spice it up with red pepper flakes, diced tomatoes, turmeric, curry powder, a dash of cinnamon or cumin powder.
You can use half and half , milk or blend it with cream cheese if you do not have cream.
Pair it with crusty bread, garlic bread or pull apart cheese and garlic bread so delicious.
To make it vegan: use vegetable broth and soy milk or coconut cream instead of chicken broth and heavy cream. You can also use vegan butter or double the olive oil.
To Store: refrigerate for up to 5 days or freeze for up to 2 months.