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.
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I just wanted you to know that I included your recipe in a leek round up. I will be pinning and tweeting it this week too.
I just made a simple carrot soup similar to this yesterday for lunch. I love how quickly you can throw one together and have it look/taste like you slaved over it :)
This soup sounds divine and the bunny pictures are so cute!!!
Oh my goodness Thunderbolt is precious! What a creamy dreamy soup, your photos are gorgeous. xo
This looks awesome and I LOVE the rabbit! I made a sweet potato and leek soup a while back and I get people using that search term every single day. Who knew these types of soups were this popular? I guess I should have…they’re amazing. I’ll have to try this one soon!
What a fun post…totally wasn’t expecting to see a cute little bunny! Great soup!!
Oh my goodness… that bunny! This soup! I want it all!!!
I made this Saturday night for our small group. It was a great success. I think next time I will get out the food processor to slice the carrot but it was really, really easy to make. I did not use the wine but I might try it another time with the wine.
looks delicious and I just LOVE your bunny!
I didn’t know you had a bunny! So cute getting him into these photos!
This soup is so mouth-watering!! and the bunny definitely had me distracted for a long time. Good distraction ;)
I love leeks, and the idea of having them in this silky soup sounds just wonderful! And such a pretty color!
So I just noticed that you used Canadian-style sour cream. I’m Canadian and I have NO IDEA what this means or what makes it uniquely Canadian. As far as I can tell, the sour cream I get in Florida tastes like the sour cream I used to get in Canada. I need to look into it asap! Very cool. (An aside, the city I’m from is Winnipeg and I’ve run into “Winnipeg-style Cream Cheese” on several occasions. I have no idea what this means or what makes it uniquely Winnipegean.)
Me neither Christine, I just know it’s MUCH creamier than standard sour cream. Whether that makes it “Canadian” or not, I fell in love.
These pictures are the cutest ever!! Xoxo
OMG you are hilarious with the rabbit. No fair, I don’t have a way to use my chinchillas, they aren’t know for anything like rabbits and carrots, ha ha.
Ohhhhh Chris, I have wanted a Chinchilla for 30 years. I’m so jealous!
Oh my gosh, I’m not sure what I love more, the soup or the bunny!
I could go for a bowl of that on this cold night, especially since it is bunny approved!