Carrot Soup Recipe
This creamy carrot soup recipe starts with a roux and simmers tender carrots with Cajun seasonings for the best carrot soup I've ever had. My favorite!
Servings: 8 cups
Calories: 316kcal
Ingredients
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1.5 pounds carrots peeled and stemmed
- 1 medium bell pepper chopped I used some Fresno peppers & jalapeno peppers for more heat
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped (or more as desired! I like a lot of garlic)
- 2 tablespoons Cajun seasoning or more to taste
- 6 cups chicken stock
- ½ cup heavy cream optional for extra creamy texture and flavor
- Salt and pepper to taste
- For Serving: Fresh chopped herbs spicy chili flakes, extra virgin olive oil
Instructions
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
- Add carrots, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you’d like. I often simmer for 1 hour.
- Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
- Stir in the heavy cream (or use Greek yogurt). Adjust with salt and pepper to taste.
- Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil. And some spicy pepper slices, too, if you’d like!
Nutrition
Calories: 316kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 325mg | Potassium: 577mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15755IU | Vitamin C: 26mg | Calcium: 52mg | Iron: 1mg