Creamy Carrot Soup
Just 25 minutes for the best Creamy Carrot Soup with unbeatable carrot flavor. Savory and sweet, and lusciously creamy without using cream.
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Ingredients
- 6 Tablespoons Butter (salted)
- 1½ cups Yellow onion (approx. 1 medium onion)
- 4 cups Carrots (approx. 3 large carrots)
- 2¾ cups Pacific Foods low sodium vegetable broth
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Heat a large pot on low heat. For reference, my stove's dial goes from Low, 1, 2...-...10. When making this soup I put it on 3½.Chop the onion (size and shape don't matter) and peel the garlic.
- Peel and slice the carrots into rounds. When the carrot gets too thick, slice them in half lengthwise and slice into half-moons.
- Add the butter to the pot. When the butter coats the surface, add the onions and garlic in an even layer. Cook for 5 minutes, stirring halfway through.
- Add the carrots and broth to the pot. Cover with a lid. Turn the heat to high to bring to a boil, then turn down to simmer. Simmer for 10 minutes or until carrots break apart with a fork.
- Carefully transfer soup contents into a blender. Add the salt and pepper. Cover and blend, starting on low speed, and increase slowly until the highest speed is reached. Blend until smooth and creamy; no more than 3 minutes. Ready to serve!
Notes
- 1 serving = 1¼ cups 4 servings total
- Pacific Foods brand of vegetable broth is what makes this recipe outstanding.
- Salt to taste.
- Blend with a high power blender for an ultra creamy texture.