Creamy Carrot Soup Recipe
User Reviews
5.0
21 reviews
Excellent
Creamy Carrot Soup Recipe
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This creamy carrot soup recipe comes together in under 1 hour and is finished with herbs and crème fraiche for an elegant, simple soup.
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Ingredients
- 1 large peeled yellow onion
- 1 large or 2 medium-sized leeks green part and root end removed.
- 15 to 20 large carrots this should equal 1 heaping gallon cut up
- 4 tablespoons unsalted butter
- 3 finely minced garlic cloves
- 2 cups chardonnay
- 7 cups chicken stock
- 8 sprigs fresh thyme
- 2 cups heavy whipping cream
- coarse salt and ground white pepper to taste
- Creme Fraiche
Instructions
- Start by large dicing the onion and thinly slicing and rinsing the leeks.
- Peel and roughly chop the carrots.
- In a 7–8-quart rondeau or Dutch oven pot, cook the onions in 2 tablespoons of unsalted butter over low to medium heat while occasionally stirring until well browned, which takes about 35 to 40 minutes.
- In a separate large 7–8-quart rondeau or Dutch oven pot, roast the carrots in 2 tablespoons of unsalted butter over medium-high heat while frequently stirring until lightly caramelized, which takes about 20 to 25 minutes.
- Deglaze the carrot pot with 1 cup of white wine and cook over medium-high heat until it is almost gone, or au sec. Turn the heat off and set it aside.
- Once the onions are well caramelized, stir in the garlic, cook for 30 to 45 seconds or until fragrant, and then deglaze with 1 cup of white wine and cook over medium-high heat until it is almost gone, or au sec.
- Transfer the carrots to the pot with the caramelized onions.
- Next, add in the thyme sprigs and chicken stock and cook over low to medium heat for 20 to 25 minutes or until the carrots are very tender.
- Remove the thyme sprigs and puree the carrot soup using a beurre mixer or in your blender until smooth. It’s ok if it’s a bit thick at this stage.
- Next, blend in or whisk in the cream.
- Adjust the seasonings with salt and ground white pepper.
- Garnish with crème fraiche or thinned sour cream and optional minced fresh chives and thyme leaves.
Notes
- Make-Ahead: For freshness, you can make this carrot soup up to 2 days ahead of time.
- How to Store: Cover the soup in the refrigerator for up to 5 days. Cover the soup and place in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired amount into a medium-size pot and cook over low heat until hot.
- You could make this soup with yellow or purple carrots as well.
- If, for some reason, your soup does not thicken, add in a mixture of 3 tablespoons of cornstarch whisked with 6 tablespoons of cold water to make a slurry. Pour this mixture after the soup has been boiling for a few minutes and is not thickening.
- When using the blender, be sure to remove the center cap of the lid to let the heat escape. I usually hold a kitchen towel over the top so the soup doesn’t pop up once I turn on the blender.
- To thin the sour cream, mix 3 tablespoons of sour cream with 1 tablespoon of milk.
- If you want to keep this healthier, replace the amount of cream with stock.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
89mg
(30%)
Sodium
402mg
(17%)
Potassium
737mg
(21%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
20397IU
(408%)
Vitamin C
12mg
(13%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 402mg | 17% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 20397IU | 408% |
| Vitamin C | 12mg | 13% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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