March 5, 2012

Creamy Carrot Soup

creamy carrot soup

It’s a shame the Soup Nazi went out of business because he would have had a real hit with this Creamy Carrot Soup. I have no doubt, he would have charged $5 for a slice of my garlic bread and only exceptional customers who made absolutely no sounds got two slices. If Kramer was around, he’d probably add a dollop of parsley oil on top of his soup; they were tight like that.

creamy carrot soup

I love the creamy/sweet/savory combination of this carrot soup. It’s both hearty & llight and the addition of parsley oil helps round out the flavor.

Soup for me, soup for you, SOUP FOR EVERYONE!

Man, I miss Seinfeld and my friend James who gave me this sweet little recipe!

And we’re off!

Ingredients lined up!

creamy carrot soup

Cornstarch & herbs!

creamy carrot soup

Carrots and onions get chopped.

creamy carrot soup

Garlic gets chopped too.

creamy carrot soup

Onions get sweated in a large pot with oil & butter. Garlic goes in.

creamy carrot soup

Now it’s stock, herb & carrot time!

creamy carrot soup

Simmer DOWN!

creamy carrot soup

Mix the cornstarch with some water.

creamy carrot soup

Add that in the soup with the heavy cream. Stick your immersion blender in and puree!

creamy carrot soup

Parsley oil enters the picture. Things get fancy!

creamy carrot soup

Whirl it up in a blender or food processor. Add salt and oil.

creamy carrot soup

Get your soup in a bowl.

creamy carrot soup

Accessorize it!! I left my parsley kinda chunky.

creamy carrot soup

Now if you don’t feel like sharing…

creamy carrot soup

Go around telling people NO SOUP FOR YOU!

Creamy Carrot Soup

makes 6 servings

(recipe adapted from Bleubird)

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 yellow onion chopped
  • 2 cloves minced garlic
  • 12 carrots peeled and sliced
  • 6 cups chicken stock
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • salt & pepper
  • 3 tablespoons cornstarch
  • 1/2 cup heavy whipping cream

For the Parsley Oil:

  • 1/2 cup chopped parsley
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt

In a large pot, heat olive oil & butter over medium high heat. Add onion and saute until translucent, 4-5 minutes. Add garlic and saute for another 2 minutes. Slowly add the chicken stock, carrots and spices. Bring soup to a boil and reduce heat. Simmer uncovered until carrots are soft, about 35 minutes.

In a small bowl mix cornstarch with 2-3 tablespoons of water until cornstarch is dissolved. Add cornstarch slurry to soup and stir well. Slowly add in the cream and let simmer for another 15 minutes.

Puree soup with an immersion blender until smooth.

To make parsley oil:

In a blender or food processor blend the chopped parsley and oil with 1/2 teaspoon of salt.

Top each bowl of soup with spoon full of parsley oil and serve1

  • Emily

    I want to eat all of those rolls in the first photo. Have you tried the carrot miso soup that Smitten Kitchen posted a few months ago? It’s really savory and delicious. But I feel like riffing on this recipe with the carrot miso soup would make one outstanding “winter be GONE ALREADY!” combination. Not that this soup doesn’t look good, because it really, really does.

    Although, quick q, is the cornstarch really necessary? I’m trying to cut back on my overall corn product and I’m thinking that the cornstarch here is really just for thickening purposes. Could I cut it out and just amp up my carrot numbers to provide from bulk and texture to the soup?

  • Blog is the New Black

    Wow, this looks DREAMY! 🙂

  • Rosygirl

    i love your nail varnish! shiny shiny. the colours are so bright and lovely in the finished soup!

  • Amanda {Thinly Sliced Cucumber}

    Love the Seinfeld references- miss that show so much. This soup looks amazing but the parsley oil is what really gets me…kind of like parsley pesto but without the cheese. I must make this!

  • Katrina

    This sounds so yummy! Also, cute nails!

  • ileana

    Soup and Seinfeld. Love it.

  • Sally @ Spontaneous Hausfrau

    I love carrot soup when it’s done right. And believe me, it can be done wrong. But your’s, with the heavy cream – no way that can be wrong!

  • rachel @sweettarte

    this looks so good! and i have BOTH of the dish towels in your pictures (is there a support group for anthropologie addicts? i need to go.)

  • Heather (Heather's Dish)

    the parsley oil sounds out of this world…NEED!

  • Leah

    This soup soups delicious! I may make this tonight to warm me up, it’s mega cold here in Ontario today!!

  • Megan

    I’d like to eat this and then have carrot cake for dessert. Too much carrot? Not enough? 🙂

  • Bailey W.

    Yum!! I can’t wait to make this! Perfect soup for a transition into spring.

  • Sandra Lea

    What size carrots are you talking about here? Carrot size varies a lot and I don’t want to over or under do it.

  • Carol

    I’ve been watching Seinfeld like crazy recently (on tv & on dvd) so your post is perfect timing. I LOVE soup but I have never made carrot soup before. Will definitely be trying this recipe this week! Can’t wait to taste the parsley oil as well. As always, your posts make my mouth water…so I guess it’s time to make some soup!

  • Amanda

    I have a bag of carrots in my fridge begging me to be made into this! Annnndddddddd IM OFF!

  • Nicki Woo

    Okay. Loved the link to the Soup Nazi. Gosh. Miss that show.

    And. . . .

    You are really making me feel guilty that I have no immersion blender. It is exactly the reason why I pretend to love all my soups lumpy and why I’m feeling guilty that I’m not making this soup RIGHT NOW. Because I don’t feel like plopping it into my blender, so I really do need an immersion blender stat.

    I’m gonna just have to bite the bullet so I can partake of the yumminess.

  • Rachael

    Yum! This looks delish – must try tomorrow 🙂

  • Michelle

    looks great – will try it new soup batch. 🙂
    any chance for the popover / muffiny things recipe? thanks.

  • katrina

    your photos are superb, tracy — i just wanna dive in and eat it all! 😀

  • danielle

    I went home after a long day in the office and made this. Perfect because its a grey, sopping wet, chilly (anything below 75 is coat weather) here on the island of Oahu. BOY did it hit the spot. It also took care of the bag of baby carrots in my fridge. I substituted half and half because its what I had, and baby carrots because my kids seem to go through phases of eating way more of somethin than is humanly possible (think a two year old devouring 6 bananas a day) then just not wanting ANY of said food as soon as I catch up by buying in bulk…they won’t touch that food. For weeks.

    But seriously. I love your soup, love your style, love your blog, love your mind.

    You’re ah-maze-ING.

    In a not creepy, not stalker way.

  • Katie

    What are those in the background? Rolls? Popovers? They look incredible!

  • Jessica @ The Desert Abode

    I JUST got an immersion blender so I might have to try this soup. I do think carrot cake would make an excellent dessert!

    Did you see this Seinfeld food post on AT the other day? Sounds neat!


  • Ashley

    Oh Tracey – I’ve already taken the day off work “sick”… so I might as well indulge in 3 seasons of Seinfeld and carrot soup, right?!

  • CulinarilyCourtney

    You must be a mind reader–carrot soup is on my list of things to make because every time I open my fridge door I just see this bag of carrots staring me in the face. Time to put them to good use, and maybe with this here recipe!

  • lauren @ the talking kitchen

    Seinfeld is the shiz, Kramer is awesome, soup Nazi is even funnier. I like your humor. Lots.

    Oh yeah, the recipe is off the chart, down to make it soon!

  • Jessica

    I finally have an immersion blender (all growed up!) and the first thing it blended up was carrot soup! Parsley oil is fancy!

  • Natasha

    Love the Seinfeld reference! 🙂 This actually sounds really good! And your garlic bread does look killer! Yum.

  • Christina

    HA!! Let me find out this soup turned you into the soup natzi! I’m not really a fan of carrot soup or even butternut squash soup but this looks to simple and yummy to not try. Plus all the ingredients are mega cheap 🙂 always a bonus.

  • Tapas


    That’s why you’re on of my favourite inspirations.
    I really inspire myself in your blog, to get my “food photography” better and better.
    Thank you so much!

    Keep up with the great blogging!

  • Mini Cheddar Popovers › shutterbean

    […] They're cheesy, crunchy and slightly chewy. They're like gougères without the fuss! Pair some with soup, dip a few in marinara sauce or stand in your kitchen leaning over a basket full of them and eat […]

  • Eating in Season « Channeling Contessa

    […] 1. Carrots- Creamy Carrot Soup […]

  • Hilary

    Made it – YUM! OK, my 6-year-old wouldn’t even taste it (and I didn’t even put parsley oil on hers, jeez!), but I loved it. Even made garlic bread on the side!

  • Notyourmamasdinner

    Hmmmmm… This just became a serious priority! Pretty pictures, girl!

  • Soup Series: Carrot Soup

    […] Recipe adapted from Shutterbean’s Creamy Carrot Soup. […]

  • Ashley C

    Great soup, I used semi-skimmed milk instead of cream and fresh parsley instead of parsley oil in order to healthify it, and it was still delicious!

  • My Everyday Life: Week 48 – Shutterbean

    […] I grilled toast, smeared pesto on top, smashed in an avocado & served it with Carrot Soup. […]

  • Yemek Tarifleri

    step by step thanks for recipe.

  • Soups | Pearltrees

    […] Creamy Carrot Soup […]

Leave a Comment