Creamy Carrot Soup with Herb Croutons Recipe
This creamy carrot soup is a comforting and flavorful dish made with tender carrots, aromatic thyme, and a touch of double cream for richness. Perfectly paired with crunchy homemade sourdough croutons topped with mixed seeds and fresh parsley, this soup offers a delicious balance of textures and tastes – ideal for a cozy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Low Fat
Ingredients
Scale
Soup
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves (2 crushed, 1 whole)
- 1 kg carrots, thinly sliced
- 1.5 litre hot vegetable or chicken stock
- ½ small bunch thyme
- 1½ tbsp double cream, plus extra to serve (optional)
Croutons
- 2 thick slices sourdough
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- Remaining oil (about ½ tbsp from original 1½ tbsp)
- Pinch of salt
Instructions
- Prepare the base: Heat 1 tbsp of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery and cook gently for 5 minutes until softened.
- Add garlic and carrots: Stir in the crushed garlic cloves and cook for an additional 1 minute to release their aroma. Then add the thinly sliced carrots, hot stock, and the thyme bunch. Season with salt and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 25 minutes, or until the carrots are completely softened.
- Make croutons: Preheat the oven to 220°C (200°C fan/gas mark 7). Rub the whole garlic clove over both sides of the sourdough slices. Tear the slices into rough chunks and toss with the remaining oil, a good pinch of salt, and the mixed seeds. Spread the mixture out on a baking sheet, then bake for 8-10 minutes until golden and crisp. Once baked, mix in the chopped parsley and set aside.
- Blend the soup: Remove and discard the thyme sprigs from the soup. Use a hand blender to blitz the soup until completely smooth and creamy.
- Finish the soup: Stir in the double cream and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into four bowls, top each with the prepared croutons, and optionally drizzle with a little extra double cream for garnish.
Notes
- For a vegan version, substitute double cream with coconut cream and use vegetable stock.
- The soup can be made ahead and reheated gently on the stovetop.
- Croutons can be stored separately in an airtight container to maintain crispness.
- Adjust seasoning carefully after blending; cream can mellow flavors.
Keywords: creamy carrot soup, carrot soup recipe, easy soup, homemade croutons, healthy soup, vegetarian soup
