Cream of Carrot Soup

    45 min

    A vibrant and tasty soup made by simmering carrots with garlic, onion, chicken stock, milk, dill and chives. If you prefer a creamier soup, use cream instead of the milk. Perfect for cold winter nights.

    94 people made this

    Serves: 6 

    • 450g carrots, sliced
    • 2 teaspoons vegetable oil
    • 2 teaspoons finely chopped garlic
    • 1 onion, chopped
    • 850ml chicken stock
    • 175ml semi-skimmed milk
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh chives

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Bring a large saucepan of water to the boil. Add carrots and cook until just tender. Drain and return the carrots to the pan. Set aside.
    2. Heat oil in a frying pan over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavours.
    3. Puree the carrot mixture in a food processor or liquidiser, in small batches if necessary. Return to the saucepan and stir in the milk, dill and chives. Cook just until heated through and serve.

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    Reviews & ratings
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    Reviews in English (63)


    That's good!  -  03 Jan 2014


    A very simple recipe but great for kids. I add a potato for substance.  -  01 Sep 2013


    1 pound of carrots equals about 3 cups chopped.  -  22 Oct 2006  (Review from Allrecipes US | Canada)