Creamy Carrot Soup

The sweet butter and the sweet leeks and the sweet carrots… Sweet!

Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup.

Yes, there is a lot of butter in the recipe. So don’t eat the whole pot at once. It works out to two teaspoons in a pint, which is a normal portion of soup with an extra bit of sin thrown in.

“But there’s no cream in the Creamy Carrot Soup!” you exclaim. Hush now, and make the recipe.

Equipment: 5qt pot, immersion blender For a lighter version, sweat the onions in 2 tablespoons of olive oil

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  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 60 min




  • 500 grams carrots sliced
  • 500 grams onions minced
  • 400 grams leek sliced thin
  • 100 grams tomato paste
  • 6 tablespoons butter
  • salt and pepper


1) In a 5qt pot, sweat diced onions in butter until translucent. 2) Add carrots. 3) Add leek. 4) Saute 15 minutes. Stir occasionally. 5) Add 4 liters of water. 6) Add tomato paste. 7) Bring to boil. Simmer for 40 minutes. 8) Blend with immersion blender. 9) Adjust to taste with salt.



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