Delicious creamy carrot soup! Serve with cornbread and a lovely green salad!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 1 ½ cups vegetable broth
- 2 ½ cups sliced carrots
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon red pepper flakes
- salt to taste
- ground black pepper to taste
Instructions
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 271 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was very yummy and a huge hit with my husband. Only thing different was I used chicken broth and no red pepper flakes.
Very easy to make and also very delicious!
We loved this soup, I zipped it up a little with some reconstituted dried veggies and a little ginger and served it in bread rolls, love your bread roll recipe.
I followed the recipe to make 12 servings, and the 2tbs of cayenne pepper it tells you to use literally made my mouth feel like it was pepper sprayed. The soup is completely ruined and I have now wasted 2 hrs of my day, buying food and cooking for an absolute waste. Also, it would be better to use a weight measurement for the carrots for more accuracy instead of number of cups. Thoroughly disappointed.
This recipe is very good
Very simple but is great!!
One thing about the recipe I would do differently next time I make it is to reduce the red pepper, it was a little spicy for my taste. 1 teaspoon was just too much, too hot but I like the flavor esp. the vegetable broth, organic is really flavorful.
As my kids are sensitive to spicy food, I omitted the ceyanne pepper. I added fresh mint with the rest of the herbs. Delish! My whole family enjoyed it. Served it with homemade pork sausages. Glad I doubled this recipe!
My family enjoyed this soup and it turned out very well with a reduced amount of cayenne, only a pinch not a teaspoon.
4 Stars – because it’s a good base soup… I add all the indian spices i could find in my cupboard, (a little goes a long way) and i used rainbow carrots. The soup base was made with beef broth (that’s the only one I had) and still turned out amazing. Dab with sour cream after a quick blend and it’s done!
Was looking for a way to use up some of my 10lb bag of carrots and this was it. I did add a small amount of cooked sweet potato to this recipe and instead of cream I used milk since that’s what was available on a college budget and I omitted the cayenne pepper. The soup still came out smooth and very flavorful. Would definitely make it again.
Great – thick, creamy, everyone loved it! Changes -I tripled the recipe. I had no basil handy, used cinnamon instead, I would have loved to add ginger, but didn’t have that either! I used a bit less butter, and more broth. Spice – I was also out of cayenne but added a few sprinkles of red pepper flakes. It was a touch spicy, but we loved it that way. . I used 1/3 half and half, 1/3 milk, and 1/3 almond milk. It was a definite family pleaser, even though some predicted they didn’t think they would like it!
5 stars.. I made this for 6 so tripled everything. Didn’t have cayenne pepper so used red pepper flakes, about a 3/4 teaspoon. It was a little on the hot side even at that but very tasty.
Very good!!! I made it vegan and I only used 1/8 tsp on cayenne and it’s still very spicey. I like spicey but a full tsp would be way too much. I’d make it again!
A very good base for a delicious soup! I didn’t have any parsley on hand, so I wasn’t able to add that. I also wanted a bit more kick, so I added a couple teaspoons of freshly grated ginger, and two small garlic cloves. I’ve never made carrot soup before, but I’ll be making this again. Yum!
Like other reviews I only added about 1/4 tsp cayenne. The fresh herbs are wonderful…a light basil taste. The colour on this soup is amazing. I cooked the carrots in water with the chicken bouillon so once they were tender I could mash then use my immersion blender right in the pot. Keeps all those carrot vitamins in there! I had to used dried parsley though as I didn’t have fresh on hand. I also added some seasoning salt instead of regular. It is smooth and creamy and perfect! Plan on serving this tonight along with the crispy spiced chicken thigh recipe from this site. Mmmm. Can’t wait for dinner. Am keeping this recipe for sure.
So easy to make. The only thing different I did, I added an onion and then mixed that liquid in the blender. Then, put it back on the stove. Then blended carrot/broth in the blender. Then mixed them together on the pot. Thanks to the previous reviews, I toned down the pepper by a large margin. DELICIOUS.
I used chicken broth rather than vegetable broth and only 1/8 tsp red pepper and 1 tsp basil. I didn’t use black pepper.
If you like spicy this carrot soup is delicious
Love, love, love this soup. It tastes so good I eat almost the whole pot at one sitting.
I used regular milk for this and quadrupled the recipe. The flavor is phenomenal, but I still only used 1 teaspoon of cayenne, and the soup was still very spicy. I can’t imagine using this amount of cayenne for this amount of food. Proceed with caution! However, altogether, we were very pleased with it. I served it with some cheddar biscuits and it was delicious.