Creamy Carrot Soup with Seeded Sourdough Croutons Recipe
Introduction
This creamy carrot soup is a comforting and vibrant dish perfect for any season. Smooth and flavorful, it combines tender carrots with aromatic herbs and rich cream for a satisfying meal.
Ingredients
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves: 2 crushed and 1 left whole
- 1 kg carrots, thinly sliced
- 1.5 litre hot vegetable or chicken stock
- ½ small bunch of thyme
- 2 thick slices sourdough
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- 1½ tbsp double cream, plus extra to serve (optional)
Instructions
- Step 1: Heat 1 tablespoon of oil in a large saucepan or casserole pot. Gently fry the sliced onion and celery for 5 minutes until softened.
- Step 2: Add the crushed garlic cloves and cook for an additional minute. Then add the sliced carrots, hot stock, and thyme. Season with salt and pepper, bring to a boil, reduce heat to a simmer, cover, and cook for 25 minutes until the carrots are tender.
- Step 3: While the soup simmers, preheat the oven to 220°C (200°C fan)/gas mark 7. Rub the whole garlic clove over both sides of the sourdough slices, tear them into rough chunks, and toss with the remaining oil, a pinch of salt, and the mixed seeds.
- Step 4: Spread the bread chunks on a baking sheet and bake for 8-10 minutes until golden and crisp. Remove from the oven and mix with the chopped parsley. Set aside.
- Step 5: When the soup is ready, remove and discard the thyme sprigs. Use a hand blender to blitz the soup until smooth. Stir in the double cream and adjust seasoning to taste.
- Step 6: Ladle the soup into bowls, top with the garlic and seed croutons, and drizzle with extra cream if desired. Serve warm.
Tips & Variations
- For a vegan version, substitute the double cream with coconut cream or a plant-based cream alternative.
- Adding a pinch of ground ginger or a splash of orange juice can enhance the natural sweetness of the carrots.
- If you prefer a chunkier texture, blend only half the soup and mix it with the remaining carrot pieces.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Keep the croutons separate to prevent them from becoming soggy and add just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread for the croutons?
Yes, any crusty bread like baguette or ciabatta works well. Just adjust baking time to ensure they become golden and crisp.
Is it possible to make this soup ahead of time?
Absolutely. The soup can be made a day in advance and refrigerated. Reheat gently and add fresh cream and croutons just before serving for the best flavor and texture.
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Creamy Carrot Soup with Seeded Sourdough Croutons Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and velvety creamy carrot soup made with tender carrots, aromatic vegetables, and fresh thyme, topped with crunchy home-baked seeded sourdough croutons and a touch of double cream for extra indulgence.
Ingredients
Scale
Soup
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves, 2 crushed and 1 left 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
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- 1 tbsp oil (from the total 1½ tbsp)
- Pinch of salt
Instructions
- Prepare the base vegetables: Heat 1 tablespoon of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery and gently fry for 5 minutes until softened and translucent.
- Add garlic and carrots: Add the two crushed garlic cloves and cook for 1 additional minute to release their aroma. Then add the thinly sliced carrots, hot vegetable or chicken stock, and the half small bunch of thyme. Season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Cook for 25 minutes or until the carrots are fully softened.
- Make the croutons: While the soup simmers, 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. Tear the bread into rough chunks. Toss the bread with the remaining oil (½ tbsp), a good pinch of salt, and the mixed seeds. Spread out evenly on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Remove from oven and mix with chopped parsley. Set aside.
- Blend the soup: Remove thyme sprigs from the soup and discard. Using a hand blender, blend the soup directly in the pot until smooth and creamy.
- Finish the soup: Stir in the 1½ tablespoons of double cream. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into four bowls, top each with the homemade seeded croutons, and drizzle with extra double cream if desired for a rich finish.
Notes
- For a vegan version, substitute double cream with coconut cream or a plant-based cream alternative and use vegetable stock.
- To make gluten-free croutons, use gluten-free bread or omit them altogether.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust the thickness of the soup by varying the amount of stock used.
- Use fresh thyme for best flavor, but dried thyme can be substituted by using about 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: creamy carrot soup, carrot soup recipe, homemade soup, healthy soup, vegetarian soup, easy carrot soup, autumn soup
