Creamy Carrot Soup
10m prep 25m cook 35m ready
A creamy carrot soup with cumin, ginger, and fresh chives, perfect for summer carrot season. Pureed until smooth and served with a garnish of chives and pepitas.
Ingredients
- 118 ml unsalted butter
- 118 ml yellow onion chopped
- 118 ml celery chopped
- 10 carrots sliced
- 473 ml chicken stock
- 9.86 ml cumin
- 4.93 ml ground ginger
- 2.46 ml ground white pepper
- 473 ml heavy cream
- Kosher salt
- fresh chives or green onions chopped
- toasted pepitas
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93.9 mg
- Iron: 0.94 mg
- Magnesium: 30.2 mg
- Phosphorus: 110 mg
- Potassium: 723 mg
- Zinc: 0.67 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml unsalted butter
- 473 ml chicken stock
- 9.86 ml cumin
- 4.93 ml ground ginger
- 2.46 ml ground white pepper
- 473 ml heavy cream
- Kosher salt
- toasted pepitas
Prepare
- Chop 118 ml yellow onion
- Chop 118 ml celery
- Slice 10 carrots
- Chop fresh chives or green onions
Let's Cook
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Step 1.
Melt ½ cup (1 stick) unsalted butter in a large saucepan over medium heat.
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Step 2.
Add ½ cup chopped yellow onion and ½ cup chopped celery; cook until tender, about 5 minutes, stirring occasionally.
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Step 3.
Add 10 medium carrots (sliced), 2 cups chicken stock, and enough water to cover the vegetables. Bring to a boil.
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Step 4.
Stir in 2 teaspoons cumin, 1 teaspoon ground ginger, and ½ teaspoon ground white pepper. Reduce heat to a simmer, cover, and cook until the carrots are tender, about 15 minutes.
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Step 5.
Transfer the soup in batches to a blender (or use an immersion blender directly in the pot) and puree until smooth.
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Step 6.
Return the pureed soup to the saucepan, reheat over medium heat, and stir in 2 cups heavy cream. Season to taste with kosher salt.
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Step 7.
Ladle the soup into bowls and garnish with chopped fresh chives or green onions and toasted pepitas.
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