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A creamy carrot salad recipe served in a clear glass bowl, garnished with parsley, with fresh carrots and garlic cloves in the background.

Velvety Creamy Carrot Soup

Indulge in this luxuriously smooth and vibrant creamy carrot soup, subtly spiced with ginger and finished with a touch of heavy cream. It's a comforting and elegant dish, perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Soup
Cuisine: American, French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive oil
  • 1 medium Yellow onion chopped
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 2 lbs Carrots peeled and roughly chopped into 1-inch pieces
  • 4 cups Vegetable broth low sodium
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
For Finishing & Garnish
  • 1/2 cup Heavy cream
  • 2 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Immersion Blender (or standard blender)

Method
 

Sauté Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Simmer Carrots
  1. Add the chopped carrots to the pot and stir to combine with the aromatics. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
Blend & Finish
  1. Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender (ensure the lid is vented for hot liquids) and blend until smooth, then return to the pot.
  2. Return the pot to low heat. Stir in the heavy cream, salt, and black pepper. Heat through for 2-3 minutes, but do not boil after adding the cream.
  3. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley if desired.

Notes

For a dairy-free option, substitute coconut milk or a plant-based cream alternative for the heavy cream. To add a touch of warmth, a pinch of nutmeg or curry powder can be added along with the ginger. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.