Delicious Carrot Soup With Sweet Cream (Quick and Easy!)

Favorite Carrot Soup

This carrot soup is one of my favorite soups to make. It is easy and the recipe is minimal, making it a quick dish to make any time you have a hearty harvest of carrots. The flavors are a perfect blend of sweet and savory. Each spoonful tells a story of tender carrots, nurtured from seed to harvest under the gentle care of your hands.

I use heavy whipping cream to create a velvet consistency. As the ingredients simmer in a fragrant broth, their essence infuses the air with a tantalizing aroma, promising comfort and nourishment with every inhale.

Fresh grown carrots are a treat alone, so I don’t add a lot of herbs and spices. Thyme works best to enhance the flavors, and a hint of ginger lends a subtle kick, while a touch of honey or maple syrup adds a whisper of natural sweetness, perfectly balancing the savory notes.

This soup is a taste of pure bliss, a celebration of nature's bounty and the simple joys found in a bowl of homemade goodness.

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Garnished with a sprinkle of fresh thyme leaves, this sweet carrot soup is more than just a meal—it's a culinary masterpiece. Whenever I harvest carrots, the first dish requested by my husband is this carrot soup. It is a testament to the beauty of simplicity and the magic of homegrown ingredients. So take a seat, savor the moment, and let each spoonful fill you with warmth and contentment.

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Cook Time

Ingredients

• 3 pounds carrots, cut into chunks
• 8 cups vegetable or chicken stock
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 1/4 teaspoon ginger, finely grated
• 1/3 cup honey
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt, more or less to taste
• 1/8 teaspoon pepper, more or less to taste

Instructions

1. Combine the carrots, stock, thyme, and ginger in a pot. Bring this mixture to a boil, then reduce the heat to low. Simmer for 45 minutes to 1 hour.
2. Remove the soup from the heat and let it cool for about 5 to 6 minutes.Then, transfer the soup to a blender and puree. Note: When transferring the soup to the blender, do so in batches. Be careful to add only to the halfway mark. You want to leave space in the container to allow for the swirling of the liquid.
3. Transfer all of the soup to a large bowl and stir in the honey and cream.
4. Taste the soup and add salt and pepper as needed. Note: If the soup is too thick, add a little warm broth to thin it.
5. Serve warm, garnishing with thyme leaves.

Cook's Notes

• If you do not like honey, a good substitute is maple syrup.
• Store this soup in the refrigerator for up to five days.
• This soup does not freeze well because the cream has a tendency to cause separation.

© 2024 Marlene Bertrand