Creamy Carrot Soup with Milk
User Reviews
4.5
20 reviews
Excellent
Creamy Carrot Soup with Milk
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My favorite creamy carrot soup with milk, only a few ingredients, but so much flavor.
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Ingredients
- 2 ½ lbs carrot 1 kg, Notes 1, 2
- 2 tablespoons butter divided
- 4 cups vegetable broth good quality, 900 ml, Note 3
- 2 tablespoons all-purpose flour
- 1 cup milk 230 ml, whole
- fine sea salt to taste, or kosher salt
- black pepper to taste, ground
- 1 teaspoon white balsamic vinegar optional, Note 4
- parsley to garnish, fresh or thyme
Instructions
- Peel and chop the carrots.
- Saute carrots: Melt 1 tablespoon butter in a soup pan and cook the carrots and a pinch of salt for about 5 minutes, stirring several times in between. The carrots should be glossy and slightly softer.
- Simmer: Add the vegetable broth, cover, bring to a boil, and cook on medium-low heat for about 15-20 minutes or until the carrots are soft.
- Strain the soup and reserve the liquid. Puree the carrots with an immersion blender. Add a little of the cooking liquid when you blend the soup; it makes blending easier. Melt the remaining butter in the pot.
- Make the roux: Melt 1 tablespoon of butter in the empty pot. Sprinkle the flour on top and stir well, do not let it get colored.
- Add liquid: Slowly start adding the reserved cooking liquid while whisking continuously to avoid the formation of clumps. If that is still happening, you can blend the soup again after you return the blended carrots to the pot.
- Add the milk and the pureed carrots to the pot, stir well and let bubble for another couple of minutes. If you like a thinner soup, you can add a bit more milk or broth.
- Adjust the taste with salt and pepper. Add 1 teaspoon white balsamic vinegar or more to taste.
- Serve sprinkled with parsley/ thyme/lovage/cayenne pepper and buttered toast, for instance.
Notes
- For a slightly different flavor, replace ⅓ of the carrots with celery stalks or celeriac, parsley root, parsnip, or potatoes.
- Substitute carrots with pumpkin, butternut squash, parsnip, or sweet potatoes.
- Substitute vegetable broth with chicken stock.
- A little acidity from the vinegar enlivens the flavor.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
135kcal
(7%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
14mg
(5%)
Sodium
803mg
(33%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 135kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 14mg | 5% |
| Sodium | 803mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
20 reviews
Excellent
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