Description
A warm and creamy carrot soup that combines simplicity and richness with fresh ingredients to provide comfort in a bowl.
Ingredients
Scale
- 3 tbsp unsalted butter
- 2 ½ cups peeled and sliced carrots (about 5 medium carrots)
- 1 large russet potato (peeled and cubed)
- 1 cup chopped onion (sweet or yellow)
- 1 stalk celery (chopped)
- 2 cloves garlic (minced)
- 3 cups low-sodium vegetable broth
- 1 tbsp brown sugar
- 1 tsp ground ginger
- ¼ tsp dried thyme
- ½ cup heavy whipping cream
- 1 tsp curry powder
- 1 tsp coarse salt (or to taste)
- 1/8 tsp ground black pepper
- Fresh thyme (for garnish)
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the carrots, potato, onion, and celery. Sauté for about 3 minutes until softened.
- Add the minced garlic and cook for 20 seconds until fragrant.
- Stir in the vegetable broth, brown sugar, ginger, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Allow the soup to cool for 15 minutes, then blend until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream, curry powder, salt, and pepper. Cook on low heat for an additional 5 minutes.
- Ladle into bowls and garnish with cream and fresh thyme.
Notes
For a smoother texture, strain the soup before adding cream. It stores well and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: carrot soup, creamy soup, comfort food, easy recipes, healthy soup
