Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common kitchen staples like carrots, onions, and celery.
- Quick and Easy: Ready in just 30 minutes with minimal cleanup.
- Versatile: Pairs well with various sides and can be customized to suit dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 oz smoked turkey or beef sausage, diced
- 1 large yellow onion, diced (about 2 cups)
- 1 celery rib, diced (1/2 cup)
- 2 lbs carrots (around 8 large), peeled and sliced into 1/2-inch thick rings
- 2 garlic cloves, minced
- 2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 4 cups chicken stock or reduced-sodium broth
- 1/2 cup milk
- 1/2 cup heavy whipping cream, plus more for garnish
- 2 Tbsp parsley, for garnish (optional)
Directions
- Cook the Smoked Meat: In a large pot or Dutch oven, cook the diced smoked turkey or beef sausage over medium heat until browned and slightly crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add diced onion, celery, and sliced carrots to the pot. Cook for 6-8 minutes until softened. Add minced garlic, salt, and black pepper; cook for an additional minute.
- Simmer: Pour in the chicken stock and bring to a simmer. Partially cover the pot and cook for 20-25 minutes, or until the carrots are tender.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
- Add Dairy: Stir in the milk and heavy whipping cream. Adjust seasoning with additional salt and pepper if needed. Bring the soup back to a simmer, then remove from heat.
- Serve: Ladle the soup into bowls, garnish with reserved smoked turkey or beef sausage pieces and chopped parsley, and drizzle with additional cream if desired.
Servings and Timing
- Servings: This recipe yields approximately 8 one-cup servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Version: Omit the smoked meat and sauté the vegetables in olive oil or butter. Use vegetable broth instead of chicken stock.
- Spiced Carrot Soup: Add a teaspoon of ground cumin or curry powder during the sautéing step for a warm, spicy flavor.
- Carrot Ginger Soup: Incorporate 1-2 tablespoons of freshly grated ginger along with the garlic for a zesty twist.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
FAQs
What can I serve with this carrot soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or a grilled cheese sandwich.
Can I make this soup vegan?
Yes, by omitting the smoked meat, using vegetable broth, and substituting dairy milk and cream with plant-based alternatives like coconut milk or almond milk.
How can I thicken the soup if it’s too thin?
You can simmer the soup uncovered to reduce it or add a small amount of cornstarch slurry (cornstarch mixed with water) and cook until it thickens.
Is it necessary to peel the carrots?
Peeling the carrots is recommended for a smoother texture and to remove any bitterness from the skin.
Can I use baby carrots instead of large carrots?
Yes, baby carrots can be used; ensure they are sliced evenly for uniform cooking.
How do I prevent the soup from being too sweet?
Balancing the sweetness of carrots with savory elements like onions and celery helps. Adjust seasoning with salt and pepper to taste.
Can I add other vegetables to this soup?
Absolutely! Vegetables like parsnips, sweet potatoes, or bell peppers can complement the flavors.
What’s the best way to blend hot soup safely?
Using an immersion blender directly in the pot is safest. If using a countertop blender, blend in small batches and vent the lid to allow steam to escape.
How can I make the soup spicier?
Add a pinch of cayenne pepper or red pepper flakes during cooking to introduce some heat.
Can I use dried herbs instead of fresh parsley for garnish?
Yes, dried herbs can be used, but fresh parsley adds a brighter flavor and color.
Conclusion
This Creamy Carrot Soup is a versatile and comforting dish that’s simple to prepare and rich in flavor. It’s a perfect addition to any meal, whether served as a starter or a main course. Enjoy it fresh, store leftovers for later, and customize it with your favorite flavors.
Creamy Carrot Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 one-cup servings
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Carrot Soup is a rich, velvety blend of sweet carrots, savory smoked meat, and aromatic vegetables, creating a comforting and gourmet-tasting dish. Ready in just 30 minutes, this easy one-pot soup is perfect for a cozy lunch or dinner. Customize it with spices, dairy-free alternatives, or additional vegetables for a unique twist!
Ingredients
- 6 oz smoked turkey or beef sausage, diced
- 1 large yellow onion, diced (about 2 cups)
- 1 celery rib, diced (½ cup)
- 2 lbs carrots (about 8 large), peeled and sliced into ½-inch rings
- 2 garlic cloves, minced
- 2 tsp sea salt (or to taste)
- ⅛ tsp black pepper
- 4 cups chicken stock or reduced-sodium broth
- ½ cup milk
- ½ cup heavy whipping cream (plus more for garnish)
- 2 Tbsp parsley (for garnish, optional)
Instructions
- Cook the Smoked Meat – In a large pot or Dutch oven, cook the diced smoked turkey or beef sausage over medium heat until browned and slightly crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables – Add diced onion, celery, and sliced carrots to the pot. Cook for 6-8 minutes until softened. Add minced garlic, salt, and black pepper; cook for an additional minute.
- Simmer – Pour in the chicken stock and bring to a simmer. Partially cover the pot and cook for 20-25 minutes, or until the carrots are tender.
- Blend – Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Add Dairy – Stir in the milk and heavy whipping cream. Adjust seasoning with additional salt and pepper if needed. Bring the soup back to a simmer, then remove from heat.
- Serve – Ladle the soup into bowls, garnish with reserved smoked turkey or beef sausage pieces, chopped parsley, and a drizzle of cream if desired.
Notes
- Vegetarian Version – Omit the smoked meat and use vegetable broth instead. Sauté veggies in butter or olive oil.
- Spiced Carrot Soup – Add 1 tsp of ground cumin or curry powder for extra warmth and depth.
- Carrot Ginger Soup – Stir in 1-2 Tbsp of freshly grated ginger for a zesty twist.
- Thicker Soup – Let the soup simmer uncovered to reduce or stir in a cornstarch slurry for extra thickness.
