Cream Of Carrot Soup (Creme Crecy)
Cream of Carrot Soup (Creme Crecy) offers a velvety, comforting blend of sweet carrots and rich milk, accented by savory chicken or beef bouillon. Its smooth texture and wholesome flavors make it perfect for family dinners or cozy gatherings, delivering warmth and nourishment in every spoonful.
Ingredients
Instructions
- In a large saucepan, melt 2 tablespoons of butter.
- Add carrots and onion and cook slowly for 15 minutes.
- Add rice and 1 quart of bouillon.
- Cook slowly for 45 minutes or until carrots are soft.
- Puree the soup in a blender a half cup at a time.
- Return to pan and add 2 cups more bouillon.
- Bring to a boil and add milk and 1 tablespoon of butter.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or coconut milk when blending the soup. If you don't have rice, you can substitute with quinoa or even a small pasta. For added flavor, sauté garlic with the onions and carrots. Adjust the bouillon to your taste; if you prefer a lighter soup, use vegetable broth instead. This soup pairs beautifully with Chicken Etouffee.
Serving Suggestions
Serve the cream of carrot soup hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives. It pairs well with crusty bread or a fresh salad for a complete meal. For a more substantial dinner, consider serving it alongside grilled cheese sandwiches or a light quiche.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. If the soup thickens in the fridge, add a bit of water or more bouillon while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Carrot Soup (Creme Crecy) contains roughly 2702 calories, with 15g protein, 118g carbohydrates, and 243g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (78% of the Daily Value), and potassium (53% of the Daily Value). Note that it is relatively high in sodium, at 797mg per serving (35% 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 frozen carrots instead of fresh?
Yes, frozen carrots can be used as a convenient substitute. However, fresh carrots tend to have a better texture and flavor. If using frozen, reduce the cooking time slightly as they may cook faster than fresh carrots.
Is there a vegan version of this soup?
Absolutely! To make a vegan version, replace the butter with olive oil or a vegan margarine, and use vegetable bouillon instead of chicken or beef. You can also add some coconut milk for creaminess at the end.
How can I thicken the soup if it turns out too thin?
If your soup is too thin, you can thicken it by adding a slurry made from cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water, stir it into the soup, and simmer until it thickens. Alternatively, blend in more cooked rice or a potato.
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).