Cream of Carrot Soup
Nothing says springtime like this beautiful, bright orange cream of carrot soup. Savory yet slightly sweet, this simple starter is easy to make and it only uses a few ingredients. Touched with a dollop of yogurt or sour cream, it will brighten any Easter dinner table and everyone will remember its bright and satisfying taste.
Not only will you want to make this pretty soup time and time again, it’s easy on the wallet, too. With carrots being among the most frugal of vegetables, you’ll be able to enjoy it often without breaking the bank. And no one will even realize it! Carrots are incredibly healthy, too. You can read more the nutritional value of carrots this from a very informative article from Healthline.
What Ingredients do I Need for Cream of Carrot Soup?
To make this incredibly economic soup, you’ll need:
- Butter or olive oil
- Carrots
- Onion
- Celery
- Garlic
- Rice
- Chicken or vegetable stock
- 10% cream
- Salt and pepper
- Yogurt or sour cream (to garnish)
What Other Flavours Can I Add?
You can easily add another layer of flavour to this cream of carrot soup by adding any of the following during cooking:
- Ginger – Add dry or fresh with the garlic and rice.
- Herbs – For a more earthy flavour, add dried oregano, thyme, basil, dill or rosemary when sweating the vegetables in the beginning. If using fresh herbs, add them toward the end of the recipe.
- Apples – For added sweetness, add 2 apples in place of 2 of the carrots when sweating the vegetables in the beginning.
- Orange – For a brighter flavour, add the zest and/or juice of 1 orange at the very end of the recipe just before adding the cream.
I know you’re going to fall in love with this surprisingly simple, gorgeous cream of carrot soup. It reheats perfectly for leftovers and it only tastes better. Got more questions about how to make it? Let us know in the comments! And if you decide to make it, please rate the recipe and and us a comment about how it turned out for you!
Try These Other Delicious Soup Recipes!
Cream of Carrot Soup
Equipment
- Soup pot or pressure cooker
- Wooden spoon
- Food processor, blender or food mill
Ingredients
- 2 tablespoons butter or olive oil
- 5-6 carrots, diced
- 1 onion, diced
- 1 celery, diced
- 1 teaspoon salt
- 2 cloves garlic, chopped
- 2 tablespoons rice (arborio or Italian style is ideal)
- 1½ cups water
- 4 cups chicken or vegetable stock
- 1 tablespoon sugar
- 1 cup 10% cream
- ¼ teaspoon black pepper
- Yogurt or sour cream for serving
Instructions
- In a large pot or pressure cooker, heat butter or olive oil over medium. Add carrots, onion, celery and salt. Sweat for 8-10 minutes or until fragrant and onions begin to turn translucent.
- Add garlic and rice. Sautee for another minute.
- Add the water, cover and bring to a boil. Reduce heat slightly and cook until vegetables and rice are very soft, about 45 minutes. Top up with additional water if necessary. Alternatively, you can pressure cook for 10 minutes, allowing the pressure to release naturally when done.
- Strain the vegetables, reserving the cooking liquid. Add vegetables to a food processor, blender or food mill and puree until smooth, adding some of the reserved liquid if necessary. Return to pot.
- Add chicken or vegetable stock and sugar. Bring to a simmer and add cream, pepper and additional salt to taste, if necessary. If the soup is too thick, add any remaining cooking liquid from the vegetables. Garnish with yogurt or sour cream.