Description
This Easy Carrot Soup is a comforting and creamy vegetable soup that highlights the natural sweetness of carrots. Made with simple ingredients like butter, onion, garlic, and vegetable stock, it is simmered to perfection and blended until smooth. The soup is finished with a swirl of heavy cream and garnished with paprika and fresh chives, accompanied by crispy, cheesy baguette toasts. Ready in just 35 minutes, it’s perfect for a quick, nourishing meal.
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 (200°C) to prepare for baking the cheesy baguette toasts.
- Cook the veggies: In a large pot over medium heat, melt the unsalted butter and add the chopped onions. Cook until the onions become translucent, about 3 to 4 minutes, ensuring they don’t brown. Season lightly with salt. Add the peeled and chopped carrots, chopped garlic, and dried thyme, stirring everything together. Cook for an additional 30 seconds to release the garlic’s aroma.
- Add the stock and simmer: Pour in the vegetable stock, then bring the mixture to a gentle simmer. Cover the pot and let it cook 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 olive oil evenly over them, then sprinkle generously with the grated parmesan cheese. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the cheese is lightly toasted and slightly crisp. Remove from the oven and set aside.
- Finish the soup: Once the carrots are tender, use an immersion blender directly in the pot to puree the soup until completely smooth. If you do not have an immersion blender, carefully cool the soup before blending it in batches in a standard blender, then return it to the pot. Warm back over low heat, seasoning with additional salt and white pepper if desired.
- Serve the soup: Ladle the smooth carrot soup into bowls. Swirl about a tablespoon of heavy cream into each bowl for extra richness. Garnish the top with a sprinkle of paprika and freshly minced chives. Serve each bowl with a cheesy baguette toast dipper on the side.
- Storage tips: Leftover soup can be refrigerated in an airtight container for up to 5 days or frozen without the cream for up to six months. Reheat gently on the stovetop over low heat, adding fresh cream when serving rather than before freezing to avoid separation.
Notes
- The carrots provide a natural, sweet flavor that makes this soup comforting and flavorful without added sugars.
- Do not brown the onions; they should be translucent for a delicate flavor base.
- Adding heavy cream at serving time keeps the soup smooth when reheating after freezing.
- Use an immersion blender for convenient on-pot blending to reduce clean-up and risk of burns.
- The cheesy toast dippers add texture and an umami contrast, making the soup more hearty and enjoyable.
Nutrition
- Serving Size: 1 serving (about 1 1/4 cups soup plus 1 toast slice)
- 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
