Cream of Carrot Soup

Cream of Carrot Soup


75 people made this

About this recipe: 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.

dakota kelly

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 (2)


That's good! - 03 Jan 2014


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

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