creamy carrot soup

This is one of my favorite quick + easy soups to make as the weather begins to change to fall and the nights get a bit cooler. I always have the ingredients for this soup in my pantry and can add in fresh carrots from the farmstand to give this soup a great earthy flavor. Despite its name, this simple soup only has a small amount of cream in it to make it creamy but it’s still very luxurious. It’s easy to make, and perfect for a light and healthy meal anytime.

1 peeled large carrot, divided

2 tablespoons extra virgin olive oil, divided

1/2 medium shallot, diced

Salt, to taste
Freshly ground black pepper
1 1/4-1 1/2 cups low-sodium vegetable stock
1 tablespoon heavy cream, plus extra for serving


1. Dice 3/4 of carrot and set remaining 1/4 carrot piece aside.
2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots and cook until translucent, about 3 minutes. Season with salt and pepper. Add diced carrots and enough stock to cover vegetables, about 1 1/4 cups, and bring to a boil. Reduce heat to low and simmer for 30-35 minutes, until vegetables are tender.

3. Transfer mixture to a blender, along with heavy cream and purée soup until smooth. Pour soup back into saucepan to reheat. Add more stock, if needed, to reach consistency you prefer.
4. Meanwhile, using a vegetable peeler, slice remaining 1/4 carrot into thin strips, about 2 inches long. Cut each strip into 1/8-inch thick pieces.
5. Heat remaining 1 tablespoon olive oil in a small sauté pan over medium-high heat. Add carrots and lightly fry until just golden brown. Transfer to a paper towel-lined plate and season with salt. Set aside.
6. Transfer soup into a serving bowl. Pour a small amount of heavy cream onto a teaspoon and carefully pour onto center of soup. Drag a toothpick through cream, making swirls. Top with fried carrots and serve.

Serves 1.