Carrot Soup
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Unrated
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
8 people
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Calories
258 kcal
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Course
Soup
Carrot Soup
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Delicious and creamy carrot soup recipe. Roasted carrots, onions, and garlic create a rich soup perfect for any occasion!
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Ingredients
- 2 pounds carrot peeled, sliced into ½-inch pieces
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt
- 1 medium yellow onion chopped
- 2 teaspoons garlic minced
- 4 cups chicken broth 32 ounces / 960 g
- 1 cup heavy cream
- 2 tablespoons butter unsalted
- 1 teaspoon lemon juice to taste
- salt to taste
- black pepper to taste
- heavy cream for garnish
- parsley chopped (for garnish, fresh
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt. Toss to coat and arrange carrots in a single layer.
- Bake until fork tender and slightly caramelized, about 35-40 minutes, flipping halfway through.
- To a Dutch oven over medium heat, add the remaining olive oil. Once hot, add onion and cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add garlic. Cook one more minute.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot as you go.
- Increase the heat to high and add the roasted carrots. Bring to a boil. Then, reduce the heat to medium-low, and simmer for 15 minutes.
- Turn off the heat. Add the butter and lemon juice. Using an immersion blender, blend until smooth. Season to taste with salt and pepper.
- Serve the soup hot, garnished with freshly chopped parsley and a drizzle of heavy cream.
Nutrition Information
Show Details
Serving
1portion
Calories
258kcal
(13%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 258kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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