Marry Thompson This Creamy Carrot Soup is a silky and creamy recipe, which is made with fresh carrots and garlic. It’s the perfect comforting soup, ready in about 30 minutes.
Jump to RecipeCreamy Carrot Soup Recipe Ingredients
- 8 large carrots, peeled and sliced
- 1 1/2 cups low sodium chicken broth
- 2 garlic cloves, pressed
- 1 lemon, zested, plus lemon juice, to taste
- 1 1/2 cups half-and-half
- 1/4 tsp. nutmeg
- 1/2 tsp. kosher salt
- Ground black pepper, to taste
- Fresh chopped basil, for serving
How To Make Creamy Carrot Soup
- Simmer the Carrots: In a large pot, combine the sliced carrots, chicken broth, pressed garlic, and the zest of 1 lemon. Bring the mixture to a simmer over low heat. Cook for about 20 minutes, or until the carrots are very tender.
- Blend the Soup: Carefully transfer the hot mixture to a blender and blend until it is completely smooth.
- Finish and Serve: Pour the pureed soup back into the pot. Stir in the half-and-half and the juice of half a lemon. Gently heat the soup until it is just warm, being careful not to let it boil. Season with nutmeg, salt, and pepper to taste. Serve in bowls, topped with fresh basil.
Recipe Tips
- How to get a super creamy soup? An immersion (stick) blender is the easiest and safest way to puree the soup directly in the pot. If you are using a regular blender, be very careful when blending the hot liquid. Work in small batches and leave the blender lid slightly ajar to allow steam to escape.
- Can I make this soup ahead of time? Absolutely! This soup is a perfect make-ahead dish. The flavors will actually meld and become even more delicious the next day.
- How can I make this soup dairy-free? For a delicious and creamy dairy-free version, simply substitute the half-and-half with an equal amount of full-fat canned coconut milk.
- Can I use vegetable broth instead? Yes, to make this a completely vegetarian soup, you can substitute the chicken broth with an equal amount of good quality vegetable broth.
What To Serve With Carrot Soup
This is a hearty and satisfying soup that is a wonderful light meal on its own. It is perfectly served with:
- A slice of crusty, warm bread for dipping
- A classic grilled cheese sandwich for the ultimate comfort food pairing
- A simple green salad with a light vinaigrette
How To Store Carrot Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Carrot Soup Nutrition Facts
- Serving: 1 cup
- Calories: 220 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A bitter taste in carrot soup can sometimes come from carrots that are old or unusually large, as the core can be bitter. Using fresh, medium-sized carrots will usually give you the sweetest result.
For the smoothest, most velvety texture, peeling the carrots is highly recommended. If you don’t peel them, the soup may have a slightly more rustic, fibrous texture.
Yes. Freshly chopped chives, parsley, or a little bit of fresh dill would all be delicious garnishes for this soup.
Try More Recipes:
Creamy Carrot Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings10
minutes25
minutes220
kcalA simple, velvety, and sweet carrot soup with a hint of fresh lemon and nutmeg, perfect for a comforting and healthy meal.
Ingredients
8 large carrots, peeled and sliced
1 1/2 cups low sodium chicken broth (or vegetable broth)
2 garlic cloves, pressed
Zest of 1 lemon
1 1/2 cups half-and-half
Juice of 1/2 lemon
1/4 tsp. nutmeg
Salt and pepper to taste
Fresh basil, for garnish
Directions
- In a large pot, combine the carrots, chicken broth, garlic, and lemon zest.
- Simmer over low heat for about 20 minutes, until the carrots are very tender.
- Carefully transfer the mixture to a blender and blend until completely smooth.
- Return the soup to the pot and stir in the half-and-half, lemon juice, nutmeg, salt, and pepper.
- Gently heat the soup until it is just warm (do not boil).
- Serve in bowls, garnished with fresh basil.
Notes
- The most important tip for this recipe is to be very careful when blending the hot liquid; an immersion blender used directly in the pot is the safest option.
- For the best flavor, use fresh carrots and freshly squeezed lemon juice.
- Don’t boil the soup after you’ve added the half-and-half, as this can cause it to curdle. Just heat it gently until it’s warm.
- This soup is a perfect make-ahead dish, as the flavors will continue to develop and become even better the next day in the refrigerator.