Cream of Carrot Soup

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Carrots are one of the most inexpensive produce in the grocery store. So, when I came up with this cream of carrot soup recipe, I knew it was going to be a winter meal staple.

We buy bags of carrots weekly, since they are always affordable, and liked by everyone in our home. A few years ago, when we were stuck in the house during a blizzard, I had to think up a warm meal for the family using what we already had on hand. This cream of carrot soup was the result.

Beans In Carrot Soup? Say What?

I needed a soup that was quick, and would fill us up. I feared that having only carrots in the soup would satisfy us for a while, but we needed something more. I spotted a can of pinto beans in the pantry and immediately incorporated them into the cream of carrot soup.

Side note: can we talk about these mini soup tureens? I got this one from World Market, and I can’t get over how cute and functional they are.

I think they need to house some homemade macaroni and cheese, or maybe french onion soup with a thick slice of baguette and gruyere on top. Oooooh yeah. Anyway…

The Secret To The Best Cream of Carrot Soup

Here’s the key with this soup: you have to steam the carrots first. There is no simmering going on here. Since it’s a quick soup, I used canned (or homemade) vegetable stock during the process. I steam the carrots to keep them bright, and keep that fresh taste.

Secret tip: Add a bay leaf to the water you’ll be using to steam the carrots. That “long cooked soup” flavor will be infused into the carrots.

Did I mention this recipe is basically created in a blender? How easy can you get?

Cream Of Carrot Soup

serves 6

Ingredients:
3 pounds carrots
1 bay leaf (optional)
1 cup canned pinto or cannellini beans, drained and rinsed
2 cups hot vegetable stock
1/2 cup sour cream
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground ginger

Instructions:
Chop carrots into 1/4th inch coins.
Place carrots in steamer basket, and steam for about 10 to 12 minutes or until tender. To enhance the flavor, add a bay leaf to the steaming water.
Once the carrots are tender, place in your blender.
Add beans and vegetable stock.
Turn blender on low, and let blend on that speed for 1 minute.
Turn blender up to medium and let blend on that speed for 2 to 3 minutes, or until the soup looks smooth.
Add sour cream, salt, pepper and ground ginger.
Pulse until ingredients are fully incorporated.
Serve immediately.

Linking up with JoLynne and Allison for Real Food Recipe Roundup this week. 

Yield: 6

Cream of Carrot Soup

Print

This cream of carrot soup has a homemade taste, but can be made in just 15 minutes! Check out the protein-packed secret ingredient.

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Ingredients

• 3 pounds carrots
• 1 bay leaf (optional)
• 1 cup canned pinto or cannellini beans, drained and rinsed
• 2 cups hot vegetable stock
• 1/2 cup sour cream
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1/2 teaspoon ground ginger

Instructions

1. Chop carrots into 1/4th inch coins.
2. Place in steamer basket, and steam for about 10 to 12 minutes or until tender. To enhance the flavor, add a bay leaf to the steaming water.
3. Once the carrots are tender, place in your blender.
4. Add beans and vegetable stock.
5. Turn blender on low, and let blend on that speed for 1 minute.
6. Turn blender up to medium and let blend on that speed for 2 to 3 minutes, or until the soup looks smooth.
7. Add sour cream, salt, pepper and ground ginger.
8. Pulse until ingredients are fully incorporated. Serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 1212mgCarbohydrates: 40gFiber: 13gSugar: 9gProtein: 10g