Description
This creamy carrot soup is a comforting and flavorful dish made with fresh carrots, aromatic vegetables, and a hint of thyme. The soup is blended to a smooth consistency and enriched with double cream for extra richness. Served with crunchy homemade sourdough seed croutons, it makes a perfect starter or light meal.
Ingredients
Scale
For the Soup
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves (2 crushed and 1 left 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)
For the Croutons
- 2 thick slices sourdough bread
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- Remaining oil (about ½ tbsp from initial 1½ tbsp)
- Pinch of salt
Instructions
- Prepare the Vegetables: Heat 1 tablespoon of the oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery and fry gently for 5 minutes until softened and fragrant.
- Add Garlic and Carrots: Add the 2 crushed garlic cloves and cook for 1 more minute to release their aroma. Tip in the thinly sliced carrots, pour in the hot stock, and add the thyme. Season with salt and pepper, then bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pan, and let the soup simmer gently for 25 minutes or until the carrots are completely soft.
- Prepare the Croutons: While the soup simmers, preheat the oven to 220C (200C fan)/gas mark 7. Rub the whole remaining garlic clove over both sides of the sourdough slices for flavor. Tear the bread into rough chunks and toss with the remaining oil, a good pinch of salt, and the mixed seeds. Spread the chunks evenly on a baking sheet and bake for 8–10 minutes until golden and crisp.
- Finish the Soup: Remove and discard the thyme sprigs from the soup. Use a hand blender to blitz the soup until smooth and creamy. Stir in 1½ tablespoons of double cream and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into four bowls. Top each with the crunchy seed croutons and a drizzle of extra double cream if desired. Garnish with chopped parsley and enjoy!
Notes
- For a vegan version, substitute the double cream with coconut cream or a plant-based cream alternative.
- The soup can be prepared ahead and reheated gently on the stovetop.
- Adjust the thickness by adding more or less stock as preferred.
- Use gluten-free bread for croutons to make the recipe gluten-free.
- Leftover croutons can be stored in an airtight container for up to 2 days but are best fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: carrot soup, creamy soup, homemade soup, carrot recipes, vegetable soup, comforting soup, sourdough croutons, healthy soup
