The Best Recipe for Velvety Pureed Carrot Soup | Foodal (2024)

Would you ever believe that crazy-crunchy carrots could make one of the creamiest, dreamiest soups?

I was skeptical, too… until I made this recipe. And, oh my goodness, I became a true believer after the first slurp.

So? How can it get so smooth?

It’s pretty simple, actually! Using a blender, food processor, or immersion blender, you puree cooked and softened carrots in a liquid, like a broth or stock.

And with the final steps of straining out any remaining lumps and clumps, and adding just a touch of cream, what’s left is velvety, silky-smooth liquid gold.

Well, orange gold…

You’ll love the flavor of this soup! With just a few simple ingredients like vegetable stock, onions, thyme, and almonds, the taste of the carrots, subtly sweet and vegetal, takes center stage.

It’s no surprise that I’ve fallen in love with multiplerecipes of soup featuring carrots! My favorite recipe in the fall/winter months is a roasted and carrot onion soup with homemade dukkah spice. It’s brilliant, enchanting, and so comforting on a cold day!

But let’s keep the focus on this soup, an ideal dish for any spring and summer meal!Serve this bold and bright dish as the first course of your Easter brunch (carrots and bunnies… get it?), or enjoy it for lunch along with a fresh salad.

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Cooking by the Numbers…

Step 1 – Gather and Prep

Set out a stockpot, sturdy cutting board, and good-quality knife.

Measure the butter, slivered almonds, vegetable stock, and cream.

Peel and chop the carrots. Chop the onions. Remove the thyme leaves from the stems and chop.

For the garnishes, if using, crumble the cookies, shave the pecorino cheese, set out the creme fraiche, and toast the blanched almonds.

Step 2 – Saute the Onions

In a large stockpot over medium heat, melt the butter. Add the chopped onions and thyme, and cook for about 5 minutes, until the onion is soft, slightly browned, and translucent.

Step 3 – Cook the Carrots

Add carrots, almonds, and vegetable stock to the pot. Bring to a boil, and reduce the heat to a simmer. Cook for 25 to 30 minutes, or until the carrots are very soft.

Step 4 – Puree

Transfer the mixture to a high-speed blender or food processor. Blend in batches until completely pureed.

Alternatively, you can use an immersion blender, as demonstrated in the photo. This may take slightly longer than using the other equipment, but it still works just as well (and there’s no messy transfer from pot to blender required)!

Step 5 – Strain

Strain the mixture in batches through a fine mesh strainer into a bowl, pressing down and scraping with a spoon. The leftover liquid should be very smooth. Discard any leftover clumps.

Quick note: Be sure to wait to season with salt and pepper until after you strain the mixture – you don’t want to lose those granules of flavor!

Step 6 – Add Cream

Once the soup mixture is smooth, mix in the heavy cream or coconut cream until blended.

Step 7 – Serve

Divide the finished soup among 4 bowls, and garnish with amaretti cookie crumbles, pecorino cheese, toasted almonds, and extra thyme leaves. Serve warm.

Enjoy the Silkiest, Smoothest Slurps

With just a few quick steps, I was blown away by this soup’s amazing texture. So silky, so velvety!

And it’s a healthy recipe. With no heavy starches, little dairy (if any at all!), and a hefty two pounds of vitamin-A-filled carrots, you’ll be happy and nourished after enjoying a bowl of this.

Vegetable puree never seemed so cool!

Play around with the garnishes. You can make a lot of fun designs using the creme fraiche. With a sprinkle of toasted slivered almonds, a few pieces of freshly shaved pecorino cheese, and a touch of thyme, each bowl will look beautiful.

For more recipes, take a look at our soup and stew collection – you’ll have tasty dishes to slurp up for days.