Creamy Carrot Soup Recipe
User Reviews
5
Creamy Carrot Soup Recipe
Description
This soup begins with slowly caramelizing diced onions over low to medium heat until deeply browned, which takes about 35 to 40 minutes. In a separate pot, carrots are roasted in butter over medium-high heat until lightly caramelized, bringing out their natural sweetness. The roasting pan is deglazed with white wine before the carrots are combined with onions. Fresh garlic is added for a short time and then deglazed again. Fresh thyme sprigs and chicken stock are added to the mix.
After simmering to meld flavors, the soup is blended smoothly, then heavy cream is stirred in to add richness and body. The coarse salt and white pepper adjust seasoning. The final touch can be a dollop of crème fraîche to add a subtle tang.
This soup works well as a starter or light main, offering a creamy texture with bright carrot flavor and herbal notes. It reheats well and can be prepared a couple of days ahead or frozen for longer storage.
For a thinner soup, a cornstarch slurry can be used to adjust consistency. When blending, removing the blender lid cap allows steam to escape and prevents spattering.
Ingredients
- 1 yellow onion large, peeled
- 1 leek green part and root end removed, large or 2 medium-sized
- 15 to 20 carrot this should equal 1 heaping gallon cut up, large
- 4 tablespoons butter unsalted
- 3 garlic finely minced
- 2 cups chardonnay
- 7 cups chicken stock
- 8 thyme sprigs, fresh
- 2 cups heavy whipping cream
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
- crème fraîche
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
- This soup can be made up to 2 days in advance and stored covered in the refrigerator.
- For longer storage, freeze covered for up to 3 months; thaw in the refrigerator for 1 day before reheating.
- Reheat gently over low heat until hot, stirring occasionally.
- Use yellow or purple carrots interchangeably for different color and flavor variations.
- If soup does not thicken as desired, add a slurry made from 3 tablespoons cornstarch mixed with 6 tablespoons cold water while the soup is boiling.
- When blending hot soup, remove the blender lid cap and cover the opening with a kitchen towel to allow steam to escape safely.
- To thin a sour cream garnish, mix 3 tablespoons sour cream with 1 tablespoon milk before adding.
- For a lighter version, replace some or all of the cream with additional stock.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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