Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Heat through and serve warm, garnished with fresh herbs if desired.
Notes
Cut carrots evenly for uniform cooking. Use less cream for a lighter version. You can also add ginger for a spicy note or coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 40mg