Go Back
Print
Cream of Carrot Soup
Ingredients
  • 4 T. butter plus more as needed
  • 2 onions sliced
  • 1 sprig fresh thyme
  • 2 1/2 pounds carrots peeled and sliced
  • 2 t. salt or to taste
  • 6 C. vegetable stock
  • 1 C. whipped cream or creme fraiche or more (I used half and half)
  • Freshly ground black pepper to taste--I used ground white pepper
  • For garnish: Small handful chervil chives, tarragon, Italian parsley, and/or green onion (finely chopped)
Instructions
  1. Melt butter in a heavy soup pot over medium low heat. Add the onions and thyme to the pot and saute, stirring occasionally, until the onions are tender. This will take about 10 minutes.
  2. Add the sliced carrots to the onion mixture. Add salt. Cook for five minutes.
  3. Add the vegetable broth and simmer the soup until the carrots are tender. This will take about 30 minutes.
  4. Puree and adjust seasoning. Add the cream. Not having heavy whipping cream in my refrigerator, I used half and half (not whipped) and I was generous. Add the dairy to your taste.
  5. Garnish with chopped herbs.