Cream Of Carrot Soup

This luxurious Cream of Carrot Soup blends sweet, tender carrots with a hint of Indian-inspired warmth from marjoram and thyme. The base is enriched with butter, flour, and milk to create a silky texture, finished with a generous pour of heavy cream and half-and-half for maximum indulgence. Fresh dill adds a bright, herbal note that cuts through the richness. Its a comforting bowl perfect for chilly evenings or as an elegant starter for dinner parties. Simple ingredients come together to make a restaurant-quality dish that feels like a warm hug in a bowl.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Indian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 449.6

Description

This luxurious Cream of Carrot Soup blends sweet, tender carrots with a hint of Indian-inspired warmth from marjoram and thyme. The base is enriched with butter, flour, and milk to create a silky texture, finished with a generous pour of heavy cream and half-and-half for maximum indulgence. Fresh dill adds a bright, herbal note that cuts through the richness. Its a comforting bowl perfect for chilly evenings or as an elegant starter for dinner parties. Simple ingredients come together to make a restaurant-quality dish that feels like a warm hug in a bowl.

Ingredients

1/2 teaspoon Sugar
1/2 teaspoon Marjoram
1/2 cup Water
4 cup Sliced carrots
2 tablespoon Chopped onions
2 tablespoon Butter
2 tablespoon Flour
2 cup Milk
2 teaspoon Dill weed
1/4 teaspoon Thyme
1 tablespoon Chicken stock base
2 cup Half-and-half
1 cup Heavy cream

Directions

1
In a medium saucepan, combine water, sugar, and marjoram. Bring to a boil over medium-high heat.
2
Add sliced carrots and chopped onions to the boiling water. Cover and steam until carrots are tender, about 10-12 minutes.
3
In a separate large soup pot, melt butter over medium heat.
4
Sprinkle flour into the melted butter and cook, stirring constantly, until the mixture is lightly browned and fragrant, about 2 minutes.
5
Gradually whisk in milk, ensuring the mixture is smooth and free of lumps.
6
Add the cooked carrots and onions to the milk mixture. Stir in 1 teaspoon of dill weed and thyme.
7
Simmer the soup uncovered for 30 minutes, stirring occasionally, until the carrots are very soft and the soup has thickened slightly.
8
Carefully transfer the soup to a blender or food processor. Puree until completely smooth.
9
Return the pureed soup to the pot. Stir in chicken stock base, half-and-half, and heavy cream.
10
Heat gently over low heat until warmed through. Do not boil.
11
Season with salt and white pepper to taste.
12
Serve immediately, garnished with the remaining dill weed. For a chilled variation, refrigerate until cold and garnish with grated fresh carrot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 449.6kcal

% Daily Value *
Total Fat 29.9g46%
Saturated Fat 18.0g90%
Cholesterol 87.9mg30%
Sodium 272.6mg12%
Total Carbohydrate 38.8g13%
Dietary Fiber 7.1g29%
Sugars 19.8g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot soup, cream soup, indian style, comfort food, vegetarian, dairy, blended soup, winter soup, easy recipe, healthy dinner, gluten free option, side dish, appetizer, carrot, cream, dill, thyme, marjoram, rich, smooth

Read it online: https://www.chefs-mate.com/recipe/cream-of-carrot-soup-2/