Cream of Carrot Soup Recipe – Velvety & Flavorful!

Cream of Carrot Soup Recipe – Velvety & Flavorful!

Hello my friends!

Today, I’m excited to share with you my beloved Cream of Carrot Soup—a recipe that has stood the test of time! This soup has been a staple in my kitchen for years, making its way to dinner tables for cozy family meals, large gatherings of 200, and elegant first-course presentations. It’s rich, velvety, and packed with deep flavors that make it a true comfort dish.

What’s even better? It’s versatile! Whether you enjoy it as a warming appetizer or pair it with a grilled cheese sandwichfor a heartier meal, this soup never disappoints. And for those following a plant-based diet, this recipe is easily adaptable—just swap the butter for olive oil, use vegetable stock, and replace the cream with coconut cream.

Let’s get cooking!

Why You’ll Love This Recipe

• Rich & Velvety – A smooth, creamy texture that’s simply irresistible.

• Packed with Flavor – The secret ingredient, ground coriander, elevates this soup to another level.

• Easily Customizable – Make it vegan, adjust the seasoning, or even double the batch for meal prep!

• Crowd-Pleaser – Loved by kids and adults alike, this soup is a guaranteed hit.

INGREDIENTS:

• ½ cup butter (or olive oil for a vegan version)

• 1 large or 2 medium onions, finely diced

• 12 cups peeled and sliced carrots

• 3 medium potatoes, peeled and diced

• 1 tbsp salt

• 2 tsp ground black pepper

• 2 tsp ground coriander

• 6 cups chicken stock (or vegetable stock for a vegan version)

• 3 bay leaves

• 2 cups cooking cream (15% or 35%) or coconut cream for vegan option

• Optional: 2 tbsp instant chicken stock powder (for extra depth of flavor)

INSTRUCTIONS:

Sauté the Aromatics:

• In a large pot over medium heat, melt the butter (or heat the olive oil).

• Add the onions and cook until translucent.

1. Sweat the Vegetables:

   • Stir in the carrots, potatoes, coriander, salt, and black pepper.

   • Cover and let the mixture sweat for 20-30 minutes, stirring occasionally. This step enhances the depth of flavor.

2. Simmer:

   • Pour in the chicken or vegetable stock until it covers the vegetables by about 1 inch.

   • Add the bay leaves.

   • Simmer until the carrots and potatoes are fork-tender (about 25-30 minutes).

3. Blend:

   • Remove the bay leaves and discard them.

   • Using a hand blender or a regular blender, purée the soup until completely smooth and creamy.

4. Finish & Adjust:

   • Stir in the cream (or coconut cream) and mix well.

   • Taste and adjust seasoning as needed.

   • If the soup needs more depth, add the instant chicken stock powder (optional).

5. Serve & Enjoy!

   • Ladle the soup into bowls and serve hot.

   • Pair it with a grilled cheese sandwich or crusty bread for a complete meal!

Tips & Tricks

• Time-Saver: If you're in a hurry, use a food processor to slice the carrots thinly for faster cooking.

• The Secret Ingredient: Don’t skip the ground coriander—it truly makes this soup stand out!

• Make-Ahead Friendly: This soup stores well in the fridge for up to 5 days and freezes beautifully.

• Scalable Recipe: Easily halve or double the recipe to suit your needs.

Cream of Carrot Soup Recipe – Velvety & Flavorful!

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Author: Richelle Fortin

Today, I’m excited to share with you my beloved Cream of Carrot Soup—a recipe that has stood the test of time! This soup has been a staple in my kitchen for years, making its way to dinner tables for cozy family meals, large gatherings of 200, and elegant first-course presentations. It’s rich, velvety, and packed with deep flavors that make it a true comfort dish.

What’s even better? It’s versatile! Whether you enjoy it as a warming appetizer or pair it with a grilled cheese sandwichfor a heartier meal, this soup never disappoints. And for those following a plant-based diet, this recipe is easily adaptable—just swap the butter for olive oil, use vegetable stock, and replace the cream with coconut cream.

Ingredients

• 1/2 cup butter (or olive oil for a vegan version)
• 1 large or 2 medium onions, finely diced
• 12 cups peeled and sliced carrots
• 3 medium potatoes, peeled and diced
• 1 tbsp salt
• 2 tsp ground black pepper
• 2 tsp ground coriander
• 6 cups chicken stock (or vegetable stock for a vegan version)
• 3 bay leaves
• 2 cups cooking cream (15% or 35%) or coconut cream for vegan option
• Optional: 2 tbsp instant chicken stock powder (for extra depth of flavor)

Instructions

1. Sauté the Aromatics:
2. In a large pot over medium heat, melt the butter (or heat the olive oil).
3. Add the onions and cook until translucent.
4. Sweat the Vegetables:
5. Stir in the carrots, potatoes, coriander, salt, and black pepper.
6. Cover and let the mixture sweat for 20-30 minutes, stirring occasionally. This step enhances the depth of flavor.
7. Simmer:
8. Pour in the chicken or vegetable stock until it covers the vegetables by about 1 inch.
9. Add the bay leaves.
10. Simmer until the carrots and potatoes are fork-tender (about 25-30 minutes).
11. Blend:
12. Remove the bay leaves and discard them.
13. Using a hand blender or a regular blender, purée the soup until completely smooth and creamy.
14. Finish & Adjust:
15. Stir in the cream (or coconut cream) and mix well.
16. Taste and adjust seasoning as needed.
17. If the soup needs more depth, add the instant chicken stock powder (optional).
18. Serve & Enjoy!
19. Ladle the soup into bowls and serve hot.
20. Pair it with a grilled cheese sandwich or crusty bread for a complete meal!

Notes

Tips & Tricks

Time-Saver: If you're in a hurry, use a food processor to slice the carrots thinly for faster cooking.

The Secret Ingredient: Don’t skip the ground coriander—it truly makes this soup stand out!

Make-Ahead Friendly: This soup stores well in the fridge for up to 5 days and freezes beautifully.

Scalable Recipe: Easily halve or double the recipe to suit your needs.