Carrot Cream Soup
A velvety carrot cream soup with tender carrots, onion, and a touch of white pepper, perfect for a comforting starter or light meal suitable for all seasons.
Ingredients
Instructions
- Combine sliced carrots, chopped onion, and chicken broth in a Dutch oven.
- Cover and cook over medium heat for 25 minutes or until the vegetables are tender.
- Spoon half of the mixture into a food processor or blender.
- Blend until smooth.
- Repeat with the remaining mixture.
- Stir in white pepper and add whipping cream.
- Warm the soup before serving. It can be served warm or chilled.
Tips & Substitutions
For a creamier texture, try using a high-speed blender for the soup. If you want to reduce the calories, consider substituting half of the whipping cream with low-fat yogurt or coconut milk. Fresh herbs like thyme or dill can enhance the flavor, and adding a pinch of nutmeg can elevate the dish. If you prefer a bit of heat, a dash of cayenne pepper works well too.
Serving Suggestions
Serve this carrot cream soup with a crusty baguette or garlic bread for a hearty meal. It pairs beautifully with a fresh garden salad or the Confetti Mushroom And Rice Side Dish for a delightful contrast. For a gourmet touch, drizzle with a little extra cream or sprinkle with fresh herbs before serving. This soup can be enjoyed warm or chilled, making it versatile for any occasion.
Storage & Reheating
Store any leftover carrot cream soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently to maintain the creamy texture. Avoid boiling, as this may cause the cream to separate. You can also freeze the soup for up to 3 months, but add the cream after thawing and reheating for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cream Soup contains roughly 914 calories, with 24g protein, 147g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (173% of the Daily Value), iron (148% of the Daily Value), and protein (48% of the Daily Value). Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for chicken broth to make this soup vegetarian-friendly. The flavor will be slightly different, but the soup will still be delicious. Additionally, feel free to add more herbs or spices to enhance the taste.
How can I make the soup thicker?
To thicken the soup, you can add a few additional sliced carrots and cook them until soft, then blend again. Alternatively, stirring in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) while simmering can also help achieve a thicker consistency.
Is it possible to make this soup in advance?
Absolutely! This soup can be made a day ahead of time. Just follow the recipe, let it cool, and store it in the refrigerator. When ready to serve, reheat gently and add the cream just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).