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
