Description
This Easy Carrot Soup is a comforting, flavorful dish made with simple ingredients like carrots, onion, garlic, and vegetable stock, blended smooth and finished with a touch of cream and garnished with paprika and chives. It features cheesy Parmesan toast dippers baked to golden perfection for a delicious accompaniment. Perfect for a quick, nutritious meal that satisfies with minimal effort.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 large white onion, chopped
- 2 pounds carrots, peeled and chopped
- 3 cloves garlic, chopped
- 1 teaspoon dried thyme
- 4 cups vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper, optional
- 4 tablespoons heavy cream, divided
For the Garnish:
- Paprika, for sprinkling
- Fresh chives, minced
For the Cheesy Toast Dippers:
- 8 baguette slices, about 1/2-inch thick
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the cheesy toast dippers.
- Cook the veggies: In a large pot over medium heat, melt the butter and add the chopped onions. Cook for 3 to 4 minutes until translucent but not browned, seasoning with a pinch of salt. Then stir in the chopped carrots, garlic, and dried thyme, cooking for 30 seconds until fragrant.
- Add the stock and simmer: Pour in the vegetable stock and bring to a simmer. Cover the pot and let it simmer for 15 minutes, or until the carrots are very tender.
- Prepare cheesy toast dippers: Meanwhile, arrange baguette slices on a baking sheet and drizzle with olive oil. Generously sprinkle with grated Parmesan cheese. Bake in the 400°F oven for 10 to 12 minutes, or until edges are browned and cheese is lightly toasted. Remove and set aside.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have one, cool the soup slightly and blend in batches in a standard blender, then return to the pot and reheat on low.
- Season and finish: Adjust seasoning with salt and optional white pepper. Ladle the soup into bowls and swirl in about 1 tablespoon of heavy cream per serving.
- Garnish and serve: Sprinkle with paprika and fresh minced chives. Serve alongside the cheesy toast dippers for dipping.
- Storage tips: Refrigerate leftovers for up to 5 days or freeze without cream for up to six months. Reheat gently on stovetop and add fresh cream when serving.
Notes
- Do not freeze the soup with cream added, as it may separate upon reheating.
- If you don’t have an immersion blender, blend soup in batches in a standard blender after cooling.
- Cheesy toast dippers add a delicious crunch and flavor that complements the smooth soup perfectly.
- Adjust seasoning with white pepper according to taste, or omit if preferred.
- Leftover soup can be stored in freezer-safe zip-top bags for convenience.