Cream of Carrot Soup

These creamy vegetable soups are simple, wholesome, and delicious! A dear friend shared this recipe with me years ago, and it’s been a lunchtime favorite in our family ever since. Give it a try—you’ll be amazed at how slow-cooking the carrots brings out their natural sweetness and creates a vitamin-rich broth. All you need are your favorite carrots. I usually go with bagged baby carrots to save time, but if you have homegrown organic ones from your garden, that's even better! From there, it’s just a few pantry staples: onions, garlic, low-sodium chicken base, milk, and a pinch of pepper to taste.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium size pot melt the butter and add the olive oil

Step 2

Add the onions and caramelize them

Step 3

Mix in the garlic

Step 4

Stir and add the carrots

Step 5

Stir in the chicken base

Step 6

Cover and simmer for 20-30 minutes on low

Step 7

When the carrots are very soft and there's liquid on the pot, they're ready to go into the blender. Pour all of the contents into the blender.

Step 8

Pour in the milk and blend on high speed for about 4 minutes, or until the carrots are fully pureed and smooth. If you prefer a thinner consistency, just add a bit more milk until it’s just right for you.

Step 9

Add pepper individually, and if desired, a dab of cream.