Cream of carrots soup

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I didn’t know a carrot soup could be so decadent until I tried this one. Carrots are cooked with milk, which brings the creaminess that elevates this hearty soup to another level. I adapted from a recipe from Canadian chef Ricardo Larivée , adding some fennel to break up the sweetness of the carrots and we all loved the result. Perfect to start a meal, perfect for this nice fall weather and for a fast and simple dinner along with a loaf of bread.

4 portions

4 cups sliced carrots (about 7)
1 onion, chopped
1/2 fennel chopped
2 tbs butter
5 cups milk
1 pinch salt and pepper

In a large saucepan over medium heat, soften the carrots and onion, fennel in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from sticking. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
Transfer to a blender and purée until smooth. Adjust the seasoning.

Enjoy and thanks for stopping by.

5 Comments Add yours

  1. Nancy says:

    Looks so thick and delicious. And no heavy cream? Wonderful!

    1. Yes, no thick cream! For presentation and occasional splurge though I have served it with a splash of thick cream or sour cream. So comfy!

  2. Fig & Quince says:

    looks creamy and yummy!

  3. Francesca says:

    I love carrot soup and yours looks absolutely delicious. The addition of the fennel is such a brilliant touch! Must try!🙂

  4. djmrakiey says:

    Looks good !!! Happy Holidays

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