Description
An incredibly creamy carrot soup that is quick, easy, and perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and garlic, stirring until softened and fragrant, about 3-5 minutes.
- Add the chopped carrots and pour in the vegetable broth, bring to a boil, then reduce heat to a gentle simmer for about 20 minutes until the carrots are tender.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Be cautious of the steam!
- Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not let it boil.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be made ahead and stored in the fridge for 4-5 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg