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bowl of soup with carrots and sprinkled with fresh thyme.
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4.50 from 10 votes

Creamy Carrot Soup with Milk

My favorite creamy carrot soup with milk, only a few ingredients, but so much flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Romanian
Diet: Vegetarian
Servings: 4 -6
Calories: 135kcal
Author: Adina

Ingredients

  • 2 ½ lbs carrots 1 kg, Notes 1,2
  • 2 tablespoons butter divided
  • 4 cups vegetable broth good quality, 900 ml, Note 3
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk 230 ml
  • fine sea salt or Kosher salt to taste
  • ground black pepper to taste
  • 1 teaspoon white balsamic vinegar optional, Note 4
  • fresh parsley or thyme to garnish

Instructions

  • Peel and chop the carrots.
  • Saute carrots: Melt 1 tablespoon butter in a soup pan and cook the carrots and a pinch of salt for about 5 minutes, stirring several times in between. The carrots should be glossy and slightly softer.
  • Simmer: Add the vegetable broth, cover, bring to a boil, and cook on medium-low heat for about 15-20 minutes or until the carrots are soft.
  • Strain the soup and reserve the liquid. Puree the carrots with an immersion blender. Add a little of the cooking liquid when you blend the soup; it makes blending easier. Melt the remaining butter in the pot.
  • Make the roux: Melt 1 tablespoon of butter in the empty pot. Sprinkle the flour on top and stir well, do not let it get colored.
  • Add liquid: Slowly start adding the reserved cooking liquid while whisking continuously to avoid the formation of clumps. If that is still happening, you can blend the soup again after you return the blended carrots to the pot.
  • Add the milk and the pureed carrots to the pot, stir well and let bubble for another couple of minutes. If you like a thinner soup, you can add a bit more milk or broth.
  • Adjust the taste with salt and pepper. Add 1 teaspoon white balsamic vinegar or more to taste.
  • Serve sprinkled with parsley/ thyme/lovage/cayenne pepper and buttered toast, for instance.

Notes

  1. For a slightly different flavor, replace ⅓ of the carrots with celery stalks or celeriac, parsley root, parsnip, or potatoes.
  2. Substitute carrots with pumpkin, butternut squash, parsnip, or sweet potatoes.
  3.  Substitute vegetable broth with chicken stock.
  4. A little acidity from the vinegar enlivens the flavor.

Nutrition

Serving: 1/6 of the dish | Calories: 135kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 803mg | Fiber: 5g | Sugar: 7g