This expertly crafted but simple soup is a must-try and a keeper. Simmer carrots, garlic, onion and ginger until tender, puree with cream and finish with seasonings including cilantro and thyme. The result is a comforting, any-season soup, that soothes and delights. Each spoonful slips you a blend of rich, sweet and savory flavors, and myriad nutrients. Serve this bright and creamy stunner as a side or starter, or feature it as a light main course with a bowl of jasmine rice or some crusty whole grain bread.
Creamy Carrot Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 101 kcal
Ingredients
- 1-½ tsp. Himalayan pink salt
- 10 medium-large organic carrots peeled and chopped
- 3 garlic bulbs smashed
- 1 medium yellow onion quartered
- ½ tsp. thyme
- 1 tsp. grated fresh ginger
- ½ cup heavy cream or plant-based/vegan heavy cream
- 1 cup carrot broth liquid from cooked carrots
- 2 cups organic chicken broth or organic vegetable broth
Optional
- 1 purple carrot peeled and chopped
Finishing seasonings
- ½ tsp. thyme
- ½ tsp. garlic powder
- ½ tsp. Himalayan pink salt
- ½ tsp. black pepper
- ½ tsp. organic cilantro leaf
- ¼ to ½ tsp. crushed red pepper
Instructions
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In stock pot, place carrots and onion and add water until covered. (Note: If desired, in separate pot, cook purple carrot. If cooked together, the purple color will stain the orange carrots.)
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Season pot with salt, fresh garlic, ginger and thyme. Cook until carrots are tender, 25-30 minutes.
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In high-speed blender or food processor, combine carrots, onion and solid bits scooped out of stock pot with 1 cup of broth from pot; Puree. (Note: Discard remainder of water from stock pot if there is any remaining.)
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Add chicken broth or vegetable broth and puree until smooth and creamy.
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Return mixture to empty stock pot, add heavy cream and bring to simmer. (Note: If using, puree purple carrots separately and set aside for use later.)
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When soup simmers, stir in finishing seasonings and let rest about 5 minutes for flavors to develop.
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Pour into bowls and garnish with purple carrot puree in swirls, in center, or as desired.
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Serve with hearty bread or jasmine rice.
Recipe Notes
Order the ingredients you’ll need to make this beautiful soup!
Nutrition Facts
Creamy Carrot Soup
Amount Per Serving
Calories 101
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 18mg6%
Sodium 879mg37%
Potassium 349mg10%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Vitamin A 14390IU288%
Vitamin C 9mg11%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.