Creamy Carrot Soup

March 22, 2020

Creamy Carrot Soup


  • 1 tablespoon oil
  • 1 small onion diced
  • 2 pounds carrots peeled and chopped
  • 1 rib celery sliced
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoon minced ginger
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 1/3 cup heavy cream


  1. In a medium soup pot, add oil, onion, carrots, and celery and cook over medium-high heat until onion is lightly browned.
  2. Add garlic, ginger, salt, paprika and pepper and cook and stir 1 minute.
  3. Add chicken broth and stir. Bring to a simmer over medium-high heat, then reduce heat to medium, cover and simmer for 15-20 minutes or until carrots are tender.
  4. Puree with an immersion blender (or transfer to a blender that can process hot liquids) and stir in cream. Serve.

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