Creamy Carrot Soup with Sourdough Croutons Recipe
This creamy carrot soup is a comforting, velvety dish made by simmering carrots and aromatic vegetables in a flavorful stock, then blended smooth and enriched with double cream. Crispy, garlicky sourdough croutons topped with mixed seeds and parsley add the perfect crunchy contrast, making it an ideal starter or light meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
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 of thyme
- 1½ tbsp double cream, plus extra to serve (optional)
Croutons
- 2 thick slices sourdough bread
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- Remaining oil from the 1½ tbsp used in soup (about ½ tbsp)
- Pinch of salt
Instructions
- Sauté the aromatics: Heat 1 tablespoon of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery, cooking gently for 5 minutes until softened but not browned. Add the 2 crushed garlic cloves and cook for another 1 minute to release their aroma.
- Simmer the soup: Add the thinly sliced carrots, hot vegetable or chicken stock, and the half bunch of thyme to the pan. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for 25 minutes until the carrots are very soft.
- Prepare the croutons: Preheat the oven to 220°C (200°C fan) or gas mark 7. Rub the whole garlic clove over both sides of the sourdough slices to infuse flavor. Tear the bread into rough chunks and toss with the remaining oil, mixed seeds, and a pinch of salt. Spread evenly on a baking sheet and bake for 8-10 minutes until golden and crispy. Toss with chopped parsley and set aside.
- Blend the soup: Remove the thyme sprigs from the soup and discard. Using a hand blender, blitz the soup until completely smooth and creamy.
- Finish and season: Stir the double cream into the blended soup and adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the creamy carrot soup into bowls, top with the garlicky sourdough croutons, and drizzle with extra double cream if desired. Serve immediately for a warm, comforting dish.
Notes
- The soup can be made vegetarian by using vegetable stock instead of chicken stock.
- You can prepare the soup base in advance and refrigerate; reheat gently before blending and serving.
- For a vegan version, substitute the double cream with coconut cream or a plant-based alternative and verify bread ingredients.
- Adjust the amount of cream to make the soup lighter or richer according to preference.
- Adding a pinch of cayenne or smoked paprika can add a subtle spicy or smoky twist to the soup.
Keywords: carrot soup, creamy soup, vegetarian soup, carrot recipe, comfort food, garlic croutons, easy soup, healthy soup
