This super simple, creamy carrot soup will become a staple in your family. The carrots have just enough sweet flavor to satisfy your taste buds, yet keep the dish healthy. If you have a sweet tooth or a picky kid, try adding a touch of honey. It is also just so simple to make. Serve with some crusty bread, and dinner is done!
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The secret to making this carrot soup so easy is an immersion blender. These types of stick blenders allow you to puree soups right in the pot, without having to wait until it cools down. They are also much easier to clean and store then a regular blender. An immersion blender has been my go-to appliance for awhile now for making creamy soups and this soup is no different. In fact, I think my Cuisinart stick blender is one of the top 10 gadgets that I use on a regular basis in my kitchen!
Creamy Carrot Soup
Ingredients
- 3 tablespoons unsalted butter or Olive Oil (vegan)
- 2 pounds Carrots sliced
- 1 Onion diced
- 1 1/2 quarts Vegetable Stock
- 1 Bay Leaf
- 1/2 teaspoon Nutmeg grated
- 1/2 teaspoon salt plus more for seasoning
Instructions
- Chop the onion and slice the carrots.
- Melt butter in a large stock pot on medium high heat until it bubbles (or heat olive oil until it shimmers).
- Sauté carrots and onions in butter until onions are translucent, 8-10 minutes. Add the salt and stir well.
- Add the stock, bay leaf, and nutmeg to the pot. Bring to a boil and reduce to a simmer, then cook until carrots are tender, about 10-15 minutes.
- Remove bay leaf, then puree the soup. You can do this with an immersion blender right in the pot, or let it cool and transfer to regular blender. Season to taste with salt and pepper and more nutmeg, if desired.
Notes
