Creamy Carrot Soup

Creamy Carrot Soup. Photo © Molly Watson
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings

This creamy carrot soup is luscious and satisfying. These few ingredients meld into a rich, sweet, and deeply savory cold weather treat. Serve with a hearty, crusty bread to dip in the soup or sop up the last drops at the bottom of the bowl.

What You'll Need

  • 2 pounds carrots
  • 2 tablespoons butter
  • 1 large yellow onion (chopped)
  • 4 cups chicken stock or vegetable broth
  • 1/2 cup heavy cream
  • Dash fine sea salt
  • Dash freshly ground black pepper

How to Make It

  1. Scrub and chop carrots. In a large pot over medium-high heat. Melt the butter. Add the onions and cook, stirring, until the onions are soft, about 3 minutes.
  2. Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.
  3. Whirl soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot. Stir in cream and heat over low until hot. Season to taste with salt and pepper.