carrot soup

Carrot Soup

Carrots are simmered with aromatics such as onions, garlic, and herbs until tender, then combined with a velouté base made from butter, flour, and stock. The mixture is pureed until smooth, creating a creamy, velvety texture that highlights the natural sweetness of the carrots. Gentle simmering allows the flavors to meld and develop depth while maintaining a bright, fresh taste.

After pureeing, the soup is seasoned with salt, pepper, and optional spices or cream to enhance richness. The velouté base adds body and silkiness, while the pureed carrots provide natural sweetness and color. The result is a smooth, flavorful soup with a balanced, elegant consistency.

Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Soup
French
Mother Sauces
Servings: 2

Equipment

  • blender

Ingredients

  • 1 cup carrots, sliced
  • 2 cups water
  • ½ cup sauce velouté
  • ½ cup cream
  • 1 egg yolk
  • salt
  • black pepper
  • thyme
  • parsley

Instructions 

Setup

  • Simmer the carrots in boiling water until tender.
  • Drain carrots, but keep ½ cup of the liquid from the pot.
  • Puree carrots with ¼ to ½ cup of the pot liquid.

Base

  • Add the pureed carrots to a saucepan.
  • Add ½ cup of velouté.
  • Add salt, pepper, thyme, and parsley to taste.
  • Stir the ingredients together and let it simmer.

Finish

  • Heat ½ cup of cream and whisk in the egg yolk.
  • Slowly add the cream mixture to the carrots and whisk together.
  • Increase the heat to low and let the soup reduce until it has reached the desired consistency.
  • Serve as it is or puree it for extra smoothness.
  • Garnish with chopped parsley.

Notes

  • Try with mashed roasted garlic in puree.
  • Blending at the end makes it frothy. Try a stick blender to puree better or to blend before serving
  • Try adding more than ¼ cup of water to the blender. Carrots tend to get stuck on the sides when pureeing in a blender.