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Vertical image of bowls of carrot soup with assorted garnishes and a metal spoon, with thyme, carrots, and a blue towel on a gray wooden surface.

Velvety Carrot Soup

  • Author: Nikki Cervone
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


  • 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)


  1. 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.
  2. Transfer mixture to a high-speed blender or food processor. An immersion blender could also be used. Blend in batches until very smooth.
  3. Strain the mixture in batches through a fine mesh strainer into a bowl. Discard any leftover clumps.
  4. 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