Cream of Carrot Soup

Cream Of Carrot Soup Recipe

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Anita Hoffman


This is an easy to make, delicious soup.


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 1-1/2 lb
    carrots, peeled and sliced (about 7-8)
  • 4 Tbsp
    unsalted butter (1/2 stick)
  • 2 tsp
  • 1 tsp
    dried thyme
  • 2
    medium potatoes, peeled, coarsely chopped
  • 5 c
    chicken broth
  • 1/2 c
    whipping cream
  • 1/2 c
    sweet sherry
  • ·
    salt and pepper to taste
  • dash(es)
    cayenne pepper (optional)

How to Make Cream of Carrot Soup


  1. Cook carrots with butter, sugar, thyme and potatoes in a 4 quart pot over medium heat until carrots soften, about 10 minutes.
    Add broth and bring to a simmer.
    Simmer soup until potatoes can be crushed with spoon, about 15 minutes.
  2. Cool soup slightly. Working in small batches, transfer soup to blender or food processor.
    Puree until smooth. Return mixture to soup pot and whisk in cream and wine.
    Add salt and pepper.
    Return to heat and bring back to simmer. Remove from heat.

Printable Recipe Card

About Cream of Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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