Carrot cream soup

Name: Carrot cream soup
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: Carrots - 300 g; Potatoes - 250 g; Onions - 100 g; Cream 20% fat - 300 g; Sour cream - 100 g

Cookinero 13 Mar 2025

5740

Carrot cream soup is an easy-to-make and low-calorie dish. Boiled carrots are easily digestible and contain a huge amount of vitamins and nutrients. This dish is prepared with cream, which gives it a delicate velvety taste. For cooking, choose cream from 10 to 30%. The fat content of cream for such dishes is usually no higher than 30, since fatter cream in a blender can clump into a creamy clot, which will spoil both the appearance and taste of the dish.

How to cook Carrot cream soup

Step 1

Cook the vegetables. Pour water into a saucepan and add the chopped vegetables. Bring to a boil and cook for 25 minutes.

Step 2

Puree the boiled vegetables. Drain the water from the pan. Mash the boiled carrots, potatoes and onions with a potato masher or blender.

Step 3

Add the remaining ingredients and finish cooking the soup. Pour milk into the vegetables, add sour cream, salt and pepper. Mix thoroughly and heat for 2-3 minutes over medium heat.

Carrot cream soup - FAQ About Ingredients, Baking Time and Storage

Can I use coconut milk instead of regular milk for a dairy-free version?

Yes, coconut milk is a great dairy-free substitute. It adds a slightly sweet, creamy texture. Use an equal amount as the recipe calls for milk.

How long can I store carrot cream soup in the fridge?

Store the soup in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Can I make this soup vegan?

Absolutely! Replace milk with plant-based milk (like almond or oat) and use a vegan sour cream alternative or skip it entirely.

What can I use instead of a potato masher or blender?

A food processor or immersion blender works well. For a chunkier texture, finely chop the vegetables before cooking.

Can I freeze carrot cream soup?

Yes! Freeze in portions for up to 2-3 months. Thaw overnight in the fridge. Reheat slowly, adding a splash of milk or water if needed.

What toppings go well with this soup?

Try fresh herbs (like parsley or dill), croutons, a dollop of sour cream, or toasted seeds (pumpkin or sunflower) for added crunch.

Can I reduce the carbs in this soup?

Yes, skip potatoes and add more carrots or replace potatoes with cauliflower for a lower-carb option.

How can I adjust the recipe for a larger group?

Double or triple the ingredients—just ensure your pot is big enough. Cooking time remains the same.

Why is my soup too thick? How can I thin it out?

Add a little broth, water, or milk while reheating until it reaches your desired consistency.

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