Carrot Soup

Carrot Soup
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    6 People
  • VIEWS
    505

Velvety smooth and intensely flavorful, this Carrot Soup is a celebration of simple ingredients transformed into an elegant and comforting dish. The sweetness of carrots is beautifully balanced with aromatic garlic and a hint of dill, creating a symphony of flavors that will warm you from the inside out.

Ingridients

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Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    41 mg
  • Fiber
    7 g
  • Protein
    3 g
  • Saturated Fat
    10 g
  • Sodium
    849 mg
  • Sugar
    11 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a medium-sized stockpot or Dutch oven, combine the chicken stock, chopped carrots, minced garlic, dill weed, salt, and butter. (5 minutes)

Image Step 02
02 Step

Recipe View 30 mins Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the carrots are very tender and easily pierced with a fork.

Image Step 03
03 Step

Recipe View 10 mins Carefully transfer the soup to a blender, working in batches if necessary to avoid overfilling. Puree until completely smooth and velvety. Alternatively, use an immersion blender to puree the soup directly in the pot.

Image Step 04
04 Step

Recipe View 40 mins Return the pureed soup to the stockpot. Simmer over low heat for an additional 30-45 minutes, stirring occasionally, to allow the flavors to meld and deepen. This step also helps to further thicken the soup.

Image Step 05
05 Step

Recipe View 5 mins Taste and adjust the seasoning as needed. Add more dill or minced garlic to taste. For an extra touch of richness, swirl in a tablespoon of heavy cream or coconut milk before serving. (5 minutes)

For a vegetarian or vegan version, substitute vegetable broth for the chicken stock and use olive oil or vegan butter in place of the dairy butter.
To add a touch of heat, consider adding a pinch of red pepper flakes to the soup while it simmers.
The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Marilou Beier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 168 Ratings)
Total Reviews: (4)
  • Al Considine

    I made this soup for a dinner party, and it was a huge hit! Everyone raved about the flavor. The simmering step at the end really makes a difference.

  • Shayne Langworth

    This soup is absolutely divine! The flavors are so well-balanced, and the texture is incredibly smooth. I added a swirl of coconut milk at the end, as suggested, and it was the perfect finishing touch.

  • Krista Schneider

    So easy to make and tastes amazing! I used fresh dill from my garden, and it was incredible.

  • Eve Will

    I've made this recipe several times, and it always turns out perfectly. It's become a family favorite!

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