Description
This creamy carrot soup is a comforting, velvety dish made by simmering sliced carrots with aromatic vegetables and herbs, then pureeing with cream for a rich texture. Served with garlic and seeded sourdough croutons, it offers a delicious balance of flavors and satisfying crunch, perfect for a warming lunch or light dinner.
Ingredients
Scale
Soup Ingredients
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves (2 crushed, 1 whole)
- 1 kg carrots, thinly sliced
- 1.5 litre hot vegetable or chicken stock
- ½ small bunch of thyme
- 1½ tbsp double cream, plus extra to serve (optional)
Croutons
- 2 thick slices sourdough
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- Remaining oil from the 1½ tbsp used in soup
- Pinch of salt
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery, cooking gently for 5 minutes until softened.
- Add Garlic: Add the 2 crushed garlic cloves to the pan and cook for 1 more minute, stirring to release their aroma.
- Simmer Soup Base: Add the sliced carrots, hot vegetable or chicken stock, and the half bunch of thyme. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover the pot, and cook for 25 minutes until carrots are tender.
- Prepare Croutons: While the soup simmers, preheat the oven to 220°C (200°C fan)/Gas Mark 7. Rub the whole garlic clove over both sides of the sourdough slices, then tear the bread into rough chunks.
- Toss and Bake Croutons: Toss the torn sourdough pieces with the remaining oil, a good pinch of salt, and mixed seeds. Spread out on a baking sheet and bake in the oven for 8-10 minutes until golden and crisp. Once baked, mix the croutons with the chopped parsley and set aside.
- Blend Soup: Remove and discard the thyme sprigs from the soup. Use a hand blender to blitz the soup until completely smooth and creamy.
- Finish Soup: Stir in the double cream and adjust seasoning to taste with salt and pepper.
- Serve: Ladle the creamy carrot soup into four bowls, top with the garlic seed croutons, and drizzle a little extra cream on top if desired before serving.
Notes
- You can substitute vegetable stock with chicken stock depending on dietary preferences.
- For a vegan option, replace double cream with coconut cream or a plant-based alternative and use vegetable stock.
- Adding a pinch of freshly grated nutmeg can enhance the warm flavors.
- The garlic whole clove used for rubbing on the bread adds subtle garlic aroma without overpowering the croutons.
- To make the soup gluten-free, use gluten-free bread for the croutons or omit them altogether.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: carrot soup, creamy soup, garlic croutons, comforting soup, easy soup recipe
