Creamy Carrot Soup

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If you know me at all, you probably know that I am a soup freak! I love the stuff and tend to make a lot of it, especially during the winter months. Nothing beats hot soup on a cold day, especially my Mom’s Creamy Carrot Soup. Being so far from home makes me homesick occasionally and food is much cheaper to buy than a few plane tickets!

So, this is as close to a recipe for my Mom’s famous Carrot Soup as I could get! She is just like my Grandma and says “you just make it until it tastes right!” And, funny story: I made this soup a few days ago and my Mother in Law loved it and asked for the recipe! I responded with “Oh, I think it’s on my blog!” to which she quickly said “No, it’s not! I checked!” It’s such a common thing that I make, I thought for sure I had already posted it, but it slipped through the cracks! So, here it is!

Let me now count the ways why we love this soup and why you will love this soup: (1) It’s easy to make (2) all the ingredients are common and inexpensive (3) it’s pretty low effort and fast (4) it’s a very comforting and satisfying meal (6) it’s an easy way to get your kids to eat a whole bunch of vegetables! It’s like every parent’s wish list for dinner! There were 6 kids in my family and this was a very common dinner for us because of all the reasons listed above AND because we all loved it. My Mom was a stay at home Mom and always {without fail!} made all our suppers from scratch! AND! We hardly ever went out to eat! Isn’t that impressive? I have 1 child and I find it hard to resist the $1 menu items calling my name from restaurants down the hill!  However, since we are on a budget and I really feel guilty for eating anything fattening, this soup makes resisting those calls a little more bearable on my lazy, un-motivating days! Thanks, Mom, for an easy recipe that makes me feel like a good productive Mom on my don’twanttodoanything days!

Seriously, try this one! It’s a knock out!

Creamy Carrot Soup
yield: 6 servings
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Ingredients:
3 tablespoons salted butter
1 large onion
4 small potatoes, peeled
2 lbs. carrots, peeled (I use organic)
6 cups good chicken stock
2 bay leaves
1/2 teaspoon dried thyme leaves (or 1/4 teaspoon ground thyme)
salt & pepper, to taste
1/2-1 cup heavy cream

Directions:
In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks and saute in hot butter 5 minutes, stirring occasionally. Increase heat to high and pour in chicken stock with seasonings. Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (This time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender. Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.

Recipe TIPS:
I just like a hint of thyme in this recipe, so try it out as is and then adjust it to your liking!

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4 Responses to “Creamy Carrot Soup”

  1. #
    1
    Katrina — December 14, 2010 at 3:17 am

    This soup looks amazing! I’m going to make it right away!

    Reply

  2. #
    2
    Briana — December 14, 2010 at 5:46 am

    Nice! I will probably make this very soon since I just bought a large bag of carrots at the grocery store and then came home and realized we already had one! Oops, Carrot soup is calling my name now!

    Reply

  3. #
    3
    Marilyn Brennan — December 18, 2010 at 7:08 am

    Yes, I do love this creamy, flavorful soup; thank you, Lauren, for making my day with it!

    Reply

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