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4.5 from 30 votes

Creamy Carrot Soup with Milk

My favorite creamy carrot soup with milk, only a few ingredients, but so much flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 -6
Calories: 135 kcal
Course: Soup
Cuisine: Romanian

Ingredients

  • 2 ½ lbs carrots 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 whole milk 230 ml
  • fine sea salt or kosher salt to taste
  • ground black pepper to taste
  • 1 teaspoon white balsamic vinegar optional, Note 4
  • Fresh parsley or thyme to garnish

Instructions

    Cup of Yum
  1. Peel and chop the carrots.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Adjust the taste with salt and pepper. Add 1 teaspoon white balsamic vinegar or more to taste.
  9. 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

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 Cholesterol 14mg (5%) Sodium 803mg (33%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 135

% 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.