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Carrot Soup

This rich and creamy carrot soup recipe features sweet roasted carrots, warm ginger, and nutty brown butter for an out-of-this-world flavor!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 2 cups each
Calories: 504 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 2 lbs. carrots $1.96
  • 2 Tbsp olive oil $0.24
  • 1/2 tsp salt $0.03
  • 4 Tbsp salted butter $0.50
  • 1 yellow onion $0.70
  • 1 tsp thyme $0.10
  • 3 cups water $0.00
  • 3 cups chicken broth $0.27
  • 1 cup heavy cream $1.42
  • 2 tsp fresh ginger $0.24
  • 2 sprigs Italian parsley (optional) $0.10
  • 4 Tbsp sour cream (optional) $0.25

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
  2. While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
  3. Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
  4. Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.
  5. When the carrots have begun to caramelize, take them out of the oven.
  6. Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.
  7. Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
  8. Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Nutrition Information

Serving 2cups Calories 504kcal (25%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 43g (66%) Sodium 1221mg (51%) Fiber 7g (28%)

Nutrition Facts

Serving: 42 cups each

Amount Per Serving

Calories 504

% Daily Value*

Serving 2cups
Calories 504kcal 25%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 43g 66%
Sodium 1221mg 51%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.