Entrees/ Sides/ vegetarian recipes

Creamy Carrot Soup

This creamy carrot soup can be kept for 7 days in the refrigerator or up to 4 months in the freezer. If freezing, wait to add the cream until thawing the soup.


Creamy Carrot Soup

  • Author: Sophie
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6


  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 8 medium carrots, diced
  • 3 small potatoes, diced
  • 1 bay leaf
  • 1 pinch thyme
  • 1 tsp herbs of Provence
  • 6 cups vegetable broth
  • salt and pepper, to taste
  • parsley
  • 3 tbsp heavy cream


  1. Melt the butter over high heat in a large saucepan.
  2. Add the onion, cover, reduce to low heat, and cook for 3-4 minutes.
  3. Add all the remaining ingredients except the cream.ย Bring to a boil over high heat.
  4. Reduce to low heat and simmer 30 minutes, until vegetables are tender.
  5. Switch to blender and mix until smooth.
  6. Return the soup to the saucepan, mix in the cream, and serve.

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