Creamy Carrot Soup
This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It's the perfect comforting soup for Fall.
Servings 6 servings
Calories 268kcal
Ingredients
- 3 tablespoons salted butter
- 1 large onion
- 4 small potatoes peeled
- 2 lbs carrots peeled, I use organic
- 4 cups good chicken stock or vegetable broth
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves or 1/4 teaspoon ground thyme
- salt & pepper to taste
- 1/2-1 cup heavy cream
Instructions
- In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks.
- Saute in hot butter 5 minutes, stirring occasionally.
- Increase heat to high and pour in chicken stock with seasonings.
- Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (This time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender.
- Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.
- Serve with black pepper and fresh parsley for garnish, if desired.
Notes
I just like a hint of thyme in this recipe, so try it out as is and then adjust it to your liking!
Nutrition
Calories: 268kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 520mg | Potassium: 662mg | Fiber: 5g | Sugar: 12g | Vitamin A: 21317IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg