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Savory Cream of Carrot Soup

October 14, 2014

savory cream of carrot soup1

I’ve been craving something lately,  I just didn’t know what. My eyes have been bothering me, so when I saw this recipe for carrot soup …it just looked so good that I couldn’t let the weekend pass until I made Savory Cream of Carrot Soup.  It is so very good, and the fact it’s delicious and good for my eyes…..well, it’s a win-win. And I had enough to freeze…. win-win-win.

We must be going to have a very long, hard and cold winter  (sure we are…in middle Georgia!) because my instincts tell me to fill my freezer full. This weekend I made three soups to freeze. I will post about that later this week….so you can get ready for the coming winter, too… 😉 One of the soups I made was this one…Savory Cream of Carrot Soup.

Carrot soup…..sounds so yummy. And it’s so pretty! How could anyone resist?  I used thyme in place of ginger and added some as a garnish.  I also decided to roast the carrots and onions. Roasting enhances the flavors and makes the soup very hearty and satisfying. Perfect for lunch on a chilly day.

savory cream of carrot soup2

I hope you enjoy this as much as we do!

Savory Cream of Carrot Soup


  • 2 lbs carrots, peeled and cut into one inch pieces
  • 1 large onion
  • 2 tablespoons Olive Oil
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 2-3 Tablespoons of Honey or maple syrup
  • 1/2 tsp ground ginger, optional
  • Thyme to garnish
  • salt and pepper to taste


  1. Place carrots and onion on baking sheet in a single layer.
  2. Toss with olive oil.
  3. Bake 400* 30 minutes, tossing, occasionally.
  4. After roasting vegetables, place them in a stock pot with 2 cups of chicken stock.
  5. Bring to a boil. reduce heat and simmer until very tender. About 10 minutes
  6. Place carrots and onion in food processor.
  7. Puree.
  8. ***To Puree: Close and hold lid tightly and cover with a towel before processing to prevent liquid from coming out and burning you.
  9. You may add a small amount of the stock to the vegetables to puree. Just be careful. It is HOT.
  10. Add pureed vegetables to a stock pot.
  11. Add remaining chicken stock and bring to a simmer.
  12. Add cream and seasonings to taste.
  13. Serve with a garnish of fresh thyme or your favorite herb.
  14. Enjoy!

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1 Comment

  • Elizabeth

    Oh, Renee, I love the addition of honey! I bet it was just the right touch! Delish!!

    October 14, 2014 at 11:09 pm Reply
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