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Creamy Carrot Soup Recipe
5 from 21 votes

Creamy Carrot Soup Recipe

Creamy Carrot Soup Recipe melds caramelized onions and roasted carrots with Chardonnay wine and fresh thyme, blended to a smooth texture and enriched with heavy cream. The slow caramelization and roasting develop depth of flavor and natural sweetness in the soup, balanced by aromatic herbs and a creamy finish. This comforting soup can be made ahead and reheated gently.

Prep Time
30 mins
Cook Time
1 hr 10 mins
Servings: 8
Calories: 440 kcal
Course: Soup
Cuisine: French, American

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

    Cup of Yum
  1. Start by large dicing the onion and thinly slicing and rinsing the leeks.
  2. Peel and roughly chop the carrots.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the carrots to the pot with the caramelized onions.
  8. 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.
  9. 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.
  10. Next, blend in or whisk in the cream.
  11. Adjust the seasonings with salt and ground white pepper.
  12. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 440

% 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.