Creamy Carrot Soup Recipe
User Reviews
4.9
Creamy Carrot Soup Recipe
Description
This soup starts with sautéing diced onion, peeled chopped carrots, and sliced celery in olive oil until onions brown lightly. Fresh minced garlic and ginger add aromatic warmth, complemented by salt, paprika, and black pepper. After cooking the vegetables briefly, chicken broth is added and the mixture is simmered until carrots are tender.
An immersion blender purees the soup until smooth and velvety, then heavy cream is stirred in and heated through to add richness and mouthfeel. The result is a creamy, moderately spiced carrot soup balancing sweetness from the carrots with gentle heat from the spices.
The recipe includes optional preparation in a slow cooker for hands-off cooking, where ingredients except cream cook for several hours before pureeing. Fresh ginger is recommended for best flavor, though ground ginger may be used at a lesser quantity with flavor changes. Care should be taken when pureeing hot liquids to avoid splattering.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 pounds carrot peeled and chopped
- 1 rib celery sliced
- 2 teaspoons garlic minced
- 1 ½ teaspoons ginger fresh, minced
- 1 ½ teaspoons salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 3 cups chicken broth reduced sodium
- ⅓ cup heavy whipping cream
Instructions
- In a large soup pot or dutch oven, heat oil over medium-high heat. Add onion, carrots, and celery, and cook until the onion is lightly browned.
- Stir in garlic, ginger, salt, paprika, and pepper, and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15-20 minutes or until carrots are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and cook just until heated through.
Notes
- Use fresh ginger preferentially; substitute ¼ teaspoon ground ginger if needed, though flavor will differ.
- When using a traditional blender, puree soup in batches with vented lids to prevent pressure buildup and accidents.
- For slow cooker preparation, cook carrots and aromatics without cream on low 6-8 hours or high 3-4 hours before pureeing; add cream after blending and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237 | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 1098mg | 46% |
| Potassium | 958mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 38350IU | 767% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 108mg | 11% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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