Would you ever believe that crazy-crunchy carrots could make one of the creamiest, dreamiest soups?
I was skeptical, too… until I made this recipe. And, oh my goodness, I became a true believer after the first slurp.
So? How can it get so smooth?
And with the final steps of straining out any remaining lumps and clumps, and adding just a touch of cream, what’s left is velvety, silky-smooth liquid gold.
Well, orange gold…
You’ll love the flavor of this soup! With just a few simple ingredients like vegetable stock, onions, thyme, and almonds, the taste of the carrots, subtly sweet and vegetal, takes center stage.
It’s no surprise that I’ve fallen in love with multiple recipes of soup featuring carrots! My favorite recipe in the fall/winter months is a roasted and carrot onion soup with homemade dukkah spice. It’s brilliant, enchanting, and so comforting on a cold day!
But let’s keep the focus on this soup, an ideal dish for any spring and summer meal! Serve this bold and bright dish as the first course of your Easter brunch (carrots and bunnies… get it?), or enjoy it for lunch along with a fresh salad.Print
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup chopped onions
- 6 sprigs thyme leaves, leaves removed and coarsely chopped
- 2 pounds carrots, peeled and roughly chopped
- 1/4 cup slivered blanched almonds
- 6 1/2 cups vegetable stock
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut cream (optional)
- Amaretti cookies, crumbled (optional)
- Shaved pecorino cheese (optional)
- 1/2 cup slivered blanched almonds, toasted (optional)
- Creme fraiche (optional)
- In a large stockpot over medium heat, melt the butter. Add onion and thyme, and cook for 10 minutes, until onion is soft and translucent. Add carrots, almonds, and stock. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, or until carrots are very soft.
- Transfer mixture to a high-speed blender or food processor. An immersion blender could also be used. Blend in batches until very smooth.
- Strain the mixture in batches through a fine mesh strainer into a bowl. Discard any leftover clumps.
- Once the soup mixture is smooth, mix in cream until blended. Season with salt and pepper to taste. Divide soup among 4 bowls, and garnish with amaretti crumbles, pecorino cheese, toasted almonds, creme fraiche, and extra thyme leaves. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Cooking by the Numbers…
Step 1 – Gather and Prep
For the garnishes, if using, crumble the cookies, shave the pecorino cheese, set out the creme fraiche, and toast the blanched almonds.
Step 2 – Saute the Onions
In a large stockpot over medium heat, melt the butter. Add the chopped onions and thyme, and cook for about 5 minutes, until the onion is soft, slightly browned, and translucent.
Step 3 – Cook the Carrots
Add carrots, almonds, and vegetable stock to the pot. Bring to a boil, and reduce the heat to a simmer. Cook for 25 to 30 minutes, or until the carrots are very soft.
Step 4 – Puree
Alternatively, you can use an immersion blender, as demonstrated in the photo. This may take slightly longer than using the other equipment, but it still works just as well (and there’s no messy transfer from pot to blender required)!
Step 5 – Strain
Strain the mixture in batches through a fine mesh strainer into a bowl, pressing down and scraping with a spoon. The leftover liquid should be very smooth. Discard any leftover clumps.
Quick note: Be sure to wait to season with salt and pepper until after you strain the mixture – you don’t want to lose those granules of flavor!
Step 6 – Add Cream
Once the soup mixture is smooth, mix in the heavy cream or coconut cream until blended.
Step 7 – Serve
Divide the finished soup among 4 bowls, and garnish with amaretti cookie crumbles, pecorino cheese, toasted almonds, and extra thyme leaves. Serve warm.
Enjoy the Silkiest, Smoothest Slurps
With just a few quick steps, I was blown away by this soup’s amazing texture. So silky, so velvety!
Vegetable puree never seemed so cool!
Play around with the garnishes. You can make a lot of fun designs using the creme fraiche. With a sprinkle of toasted slivered almonds, a few pieces of freshly shaved pecorino cheese, and a touch of thyme, each bowl will look beautiful.
For more recipes, take a look at our soup and stew collection – you’ll have tasty dishes to slurp up for days.
Do you have any other favorite vegetable soups? How would you garnish this dish? Please rate this recipe and share in the comments below!
Wait! Don’t go! If you love blended soups, you’ll love these:
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on February 17th, 2014. Last updated: June 15, 2022 at 13:07 pm.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.