Creamy Carrot Soup Recipe
Ring in Spring with this Carrot Soup Recipe. An ultra silky Cream of Carrot Soup, made with the classic carrot-leek combination, just in time for spring parties!
One of my favorite seasons for food is when hearty winter dishes collide with the fresh flavors of spring. The amalgamation of rustic warming meals with light playful ingredients is almost more than I care bare.
It signifies spring is right around the corner. Crocuses and Hyacinth will shoot up any moment, and barefoot tiptoeing through soft blades of grass is in the near future.
This is a season of anticipation, and I crave dishes that reflect it.
Today’s Carrot Soup Recipe is a wonderful winter-to-spring transition dish, because it’s creamy, filling, and piping-hot, yet has light-hearted flirtatious ingredients like leeks and Sauvignon Blanc.
The carrot-leek duo offers a tangy sweetness to the soup, with a rich velvety texture from sour cream. I used “Canadian-style” sour cream from Karoun Dairy, because it is extravagantly creamy. Almost like creme fraiche with a tang.
Sigh.
Cream of carrot soup is easy to make and would be perfect for soup-and-salad night, yet lavish enough to serve at your first spring dinner party.
Not only that, it was tested and approved by the toughest critics I know, Lt. Dan, our resident Soup Nazi and “Thunderbolt Viking Collier”… our bunny.
Thunderbolt is our household expert on all-things-carrot.
Both Lt. Dan and Thunderbolt agreed, this carrot soup recipe is something special.
“Bunny-Approved Carrot Soup Recipe”
Looking for More Veggie Soup Recipes?
Panera Squash Soup from Rachel Cooks
Disclosure: No bunnies were harmed in the making of this post, only kissed on the nose incessantly. …And no soup bowls headed for the dinner table were tested by Thunderbolt.
Carrot Soup Recipe
Ingredients
- 2 pounds carrots
- 3 large leeks
- 3 cloves garlic minced
- 4 tablespoons butter
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon lemon zest
- 8 cups low-sodium vegetable stock or chicken stock
- 1 cup springy white wine like Sauvignon Blanc
- 1/2 cup sour cream or creme fraiche
- Salt and pepper
Instructions
- Trim the carrots and chop them into rough 1/2-inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2-inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly—they are often sandy.
- Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.
- Then add the thyme, lemon zest, stock, wine, 1 teaspoon salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.
- Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Lay a dish towel over the top of the blender and hold firmly as you turn the blender on. Pressure from blending hot liquids can blow the top off and burn you, so be careful—open vent, cover with towel, hold tight! Puree until smooth. Then add the sour cream to the blender and puree again.
- Pour both batches back into the sauce pot and stir to blend. Serve warm.
Oh my goodness! That sweet little bunny is just too precious (and this soup looks so gorgeous and delicious!) Thank you for sharing!
Looks great! I’ve done something similar, but w/o the cream. I bet the creme fraiche in particular is a nice touch!
If its bunny approved then how can I say no this creamy soup? Yummy!
Well if it’s bunny approved it must be great! lol Love that shot!
I am DYING over that bunny!! so cute! I love this soup and indeed it gives me hope that SPring is just around the corner!
What a cute bunnie and I love the soup!
That looks incredible delightful, Sommer! Have a great weekend!
Time for a…
pantry raid!
Awww, Thunderbolt is just too cute! And yes, I need a bowl of this soup for lunch!
What a delicious recipe! I love finding a meatless option to mix it up. And that bunny – awwww!! I want to pet the bunny!
Gorgeous soup Sommer!! Love the bunny!! :)
Sommer, I love this piece…for so many reasons! (Yes, your post is a ‘piece’…as in work of art, girlfriend.) I never knew you were so lyrical as a food writer. Love it! You had me at “The amalgamation of rustic warming meals with light playful ingredients is almost more than I care bare. It signifies spring is right around the corner. Crocuses and Hyacinth will shoot up any moment, and barefoot tiptoeing through soft blades of grass is in the near future.” So inspiring! And, very Ruth Reichl-esque but entirely you.
The carrot and leek soup…so creamy and hot? Yum. The Villeroy & Boch? Love. But, your sweet lil’ bunny, Thunderbolt? Be. Still. My. Heart! Like my kittles, your bunny, if mine, would be showered with kisses…at least 100 times a day…whether needed or not. xo
omg – that BUNNY is so cute!! i used to have one :) i named him Mocha. haha! this is such a gorgeous and luscious looking soup! so pretty, gorgeous colors!
What a beautiful soup (that I am sure tastes just as good). That bunny is so darn cute. Oh, and I love those bowls! Where are they from?
Julie, They are from Villeroy & Boch. There’s a link in the post to the whole set. LOVE them!
I have never been much of a rabbit person but that is the cutest little bunny! This carrot soup sounds comforting and delish!
I love this soup, and Thunderbolt is the cutest!
This looks like the perfect warm meal on a cold day!! throw it with a grilled cheese and I’m a happy girl :)
I am dying from the cuteness of your bunny! Your soup recipe looks wonderful; I love the addition of lemon zest to brighten the flavors.