Carrot soup is a decadent way to eat more veggies and warm yourself up on a cold winter day! Made with simple ingredients this recipe comes together in moments for a filling dinner the whole family will love. Pair with crusty bread or a salad for a meatless meal that hits the spot!
This soup couldn't be easier to make. It is perfect for cooking a yummy soup for lunch or dinner on a budget and is a great way to get the family to eat more veggies. I love that this recipe freezes well for enjoying the leftovers on a later day.
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Ingredients:
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 6 cups of chopped carrots
- 2 cups of water
- 4 cups of chicken or vegetable broth
- 1/2 cup of half and half
- Pinch of salt and pepper
- Fresh parsley or thyme
optional: 1 chopped stalk of celery
Directions:
- Combine butter and oil in a large pot.
- Over medium heat, melt the butter then add the onions and celery if you are using any. Add your parsley or thyme and cook until veggies are soft.
- Add carrots, water and broth. Bring to a simmer and cook for 25 minutes, stirring frequently.
- When the carrots are tender, transfer the soup to a blender, this might take 3 blender batches to complete. Blend until the soup is smooth.
- When the soup has all been blended stir in salt and pepper and half and half.
- Garnish with fresh thyme or parsley.
- Serve and enjoy.
This soup keeps for about 3 days in the fridge or 3 months in the freezer.
This recipe will serve 8-10.
I like to eat this with croutons for a delicious change!
Have you ever made carrot soup? I would love to hear about your favorite soup recipe!
You might also like this
Calcutta Aubergine Recipe.
