Carrot cream soup is a light, nutritious dish that works for any meal of the day. With its naturally sweet flavor and simple ingredients, it’s a family favorite that’s both easy to prepare and deliciously satisfying.
Ingredients:
- 1 lb carrots (500 g)
- 1 onion
- 1 garlic clove (optional)
- 1 medium potato (for thickness)
- 2 tbsp olive oil or butter
- 4 cups vegetable or chicken broth (1 liter)
- ½ cup heavy cream (optional)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Fresh parsley or croutons for garnish
Preparation:
Peel and chop the carrots and potato into small pieces. In a pot, heat olive oil or butter, add chopped onion, and sauté until translucent. For extra flavor, stir in minced garlic briefly. 
Add carrots and potato, sauté lightly, then pour in the broth to fully cover the vegetables. Cook over medium heat for 20–25 minutes, until vegetables are soft.
Remove from heat and blend until smooth using an immersion or regular blender. Stir in cream if desired, season with salt, pepper, and a pinch of nutmeg. Return to low heat for a few more minutes.
Serving:
Pour the soup into bowls and garnish with fresh parsley, croutons, or a swirl of cream. Serve with warm bread or toast for a cozy, complete meal.
Tips:
For deeper flavor, roast the carrots in the oven before cooking. Add chili flakes or a touch of ginger for a spicy twist. The soup keeps well in the fridge for up to two days—just reheat gently before serving.
Enjoy this simple yet flavorful comfort food that brings warmth to any table!
Photos: Freepik
