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+ servings
Carrot Soup

Carrot Soup

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Appetizer
Cuisine American
Servings 4 servings


  • 3 tablespoons unsalted butter
  • 10-12 medium carrots peeled and sliced
  • 3 small onions thinly sliced
  • 4 garlic cloves minced
  • 8 cups vegetable stock
  • cups heavy cream
  • salt
  • freshly ground black pepper
  • chives for garnish


  • Over low heat, melt butter in a heavy 5-quart pot and heat until foaming.
  • Add carrots and onions, cover, and cook until soft but not brown, 15-20 minutes.
  • Stir in garlic and stock and bring to the boil over medium heat.
  • Reduce heat, cover, and simmer until vegetables are very soft, about 40-45 minutes.
  • Remove solids and puree in batches (adding cooking liquid as needed) until very smooth.
  • As each batch is pureed, force through a fine-mesh sieve.
  • Strain cooking liquid and stir in puree.
  • (At this point the mixture may be refrigerated for several days.)
  • Bring mixture just to the boil, add cream, and warm through (but do not return to the boil).
  • Season with salt and pepper.
  • Garnish with snipped chives and serve.


Vegan variation: use olive oil instead of butter and soy creamer instead of heavy cream.
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