Simple Carrot Soup
Cozy Up with Creamy Carrot Soup: A Comfort Food Classic
Is there anything more comforting than a warm bowl of soup on a chilly day? This Carrot Soup recipe is a delightful blend of sweetness and savory flavors, perfect for a light lunch, a comforting dinner, or even a sophisticated starter. It’s surprisingly easy to make, and the vibrant color is as appealing to the eye as the taste is to the palate. We’ve taken a classic approach, focusing on fresh ingredients and simple techniques to create a truly memorable soup.
This isn’t your average carrot soup! The secret lies in slowly sautéing the leeks to build a flavorful base, and the touch of red wine vinegar brightens everything up beautifully. The heavy cream adds a luxurious richness, while the herbs provide a fresh, aromatic finish. It’s a soup that feels both comforting and refined.
What makes this Carrot Soup special?
- Simple Ingredients: You likely already have many of these ingredients in your pantry.
- Easy to Make: This recipe is perfect for beginner cooks or anyone short on time.
- Naturally Sweet & Savory: The carrots provide natural sweetness, balanced by the savory leeks and herbs.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Carrot Soup:
- Leek Preparation: Ensure your leeks are thoroughly washed to remove any grit. Slice them thinly for even cooking.
- Blending: For an ultra-smooth soup, use a high-powered blender. If you don’t have one, an immersion blender works well too.
- Adjusting Consistency: If the soup is too thick, add a little hot water or chicken broth until it reaches your desired consistency.
- Garnish Power: Don’t skip the garnish! A drizzle of crème fraîche or yogurt and a sprinkle of fresh herbs elevate the presentation and add a burst of flavor.
Frequently Asked Questions:
Q: Can I use different herbs?
A: Absolutely! While thyme is classic, parsley, chives, or even a touch of rosemary would be delicious.
Q: Can I make this soup vegan?
A: Yes! Simply substitute the butter with olive oil or vegan butter, and use plant-based cream instead of heavy cream. You may also want to ensure your chicken broth is replaced with vegetable broth.
Q: Can I add other vegetables?
A: Definitely! Ginger, sweet potato, or a touch of butternut squash would all complement the carrots beautifully.
Q: Can I make this soup ahead of time?
A: Yes! Carrot soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What if I don’t have red wine vinegar?
A: You can substitute with apple cider vinegar or lemon juice, but use a little less as they have different levels of acidity.
We hope you enjoy this comforting and flavorful Carrot Soup as much as we do! It’s a perfect addition to your fall and winter recipe rotation.
Carrot Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium leeks, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 2 cloves garlic
- 1 pound carrots
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon red wine vinegar
- to taste salt
- to taste black pepper
- to taste creme fraiche or yogurt (for garnish)
- to taste chopped parsley or thyme (for garnish)
Instructions
- Heat the olive oil and butter in a large pot over medium-low heat. Add the sliced leeks, sprinkle with kosher salt, and sauté for 8 to 10 minutes, stirring occasionally, until the leeks are soft and beginning to turn translucent.
- Add the dried thyme and garlic and sauté for 1 to 2 additional minutes, stirring frequently, until fragrant.
- Add the carrots, a pinch or two of salt, and stir the mixture together. Pour in the chicken broth and ½ cup of water, and bring to a boil.
- Lower the heat and simmer for 20 to 30 minutes, or until the carrots are very soft and tender.
- Transfer the soup to a high-powered blender, and puree until mostly smooth.
- Pour the soup back into the pot, heat over low, stir in the heavy cream until incorporated. Add the red wine vinegar. Season to taste with salt and pepper. If the soup is too thick, add a touch of hot water and season again as needed.
- Serve hot and garnish with a drizzle of creme fraiche or plain yogurt, drizzle with extra virgin olive oil, and herbs as desired.
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