Description
This Easy Carrot Soup is a comforting, creamy, and naturally sweet vegetable soup that comes together quickly in about 35 minutes. Made with carrots, onions, garlic, and flavorful herbs, it is blended to silky smoothness and topped with a swirl of heavy cream, paprika, and fresh chives. Cheesy Parmesan baguette toasts serve as the perfect savory dippers. Ideal as a light lunch or starter, this soup is both wholesome and delicious.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons unsalted butter
- 1 large white onion, chopped
- 2 pounds carrots, peeled and chopped
- 3 cloves garlic, chopped
- 1 teaspoon dried thyme
- 4 cups vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper (optional)
- 4 tablespoons heavy cream, divided
- Paprika, for garnish
- Fresh chives, minced, for garnish
Cheesy Toast Dippers
- 8 slices baguette, sliced 1/2-inch thick
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, finely grated
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the cheesy baguette toasts later in the recipe.
- Cook the veggies: In a large pot over medium heat, melt the butter and sauté the chopped onions until they become translucent, about 3 to 4 minutes, taking care not to brown them. Add a pinch of salt. Stir in the chopped carrots, garlic, and dried thyme. Cook together for 30 seconds until the garlic is fragrant.
- Add the stock and simmer: Pour in the vegetable stock and bring the mixture to a gentle simmer. Cover the pot and let it simmer for 15 minutes or until the carrots are very tender and easily pierced with a fork.
- Make the cheesy toast dippers: While the soup simmers, arrange the baguette slices on a baking sheet. Drizzle the slices with olive oil, then sprinkle generously with grated Parmesan cheese. Bake in the preheated oven for 10 to 12 minutes until the edges are browned and the cheese is lightly golden. Remove from oven and set aside.
- Blend the soup: When the carrots are tender, use an immersion blender directly in the pot to puree the soup until smooth. If you do not have an immersion blender, cool the soup until it is warm but not steaming, then blend in batches in a countertop blender. Return the soup to low heat.
- Season and finish: Adjust the seasoning with salt and white pepper to taste. Heat through gently on low.
- Serve the soup: Ladle the hot soup into bowls and swirl about one tablespoon of heavy cream into each bowl. Garnish with a sprinkle of paprika and freshly minced chives. Serve immediately alongside the cheesy Parmesan toasts for dipping.
- Storage tips: Store leftover soup in the refrigerator for up to 5 days. For longer storage, freeze the soup without cream in freezer-safe bags for up to 6 months. Reheat gently on the stovetop and add fresh cream when serving to avoid separation.
Notes
- Carrots provide natural sweetness making this soup creamy and flavorful without added sugar.
- Using an immersion blender directly in the pot saves time and reduces cleanup.
- Do not add cream before freezing as it can separate upon reheating; instead, stir it in fresh when serving.
- Cheesy toasted baguette slices add a delicious crunchy contrast and make perfect dippers.
- This recipe yields about 6 servings, perfect for a family meal or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 178 kcal
- Sugar: 7 g
- Sodium: 863 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 29 mg
