So satisfying, so few ingredients.
How wrong is it that I completely exaggerate the benefits of foods to impress my children?
Carrots are good for your eyes; we know this.
Nick Evans
Plus, it’s possible for you to make it in about 30 minutes.
Soup is on, right?!
I find the bulk bags of de-stemmed carrots are less sweet.
Simply Recipes / Nick Evans
Stir the curry powder into the onions as they saute, and then make the recipe as written.
you might add more curry powder while the soup simmers if you want to up that flavor.
You could also serve it with grilled cheese sandwiches, like classictomato soup.
Nick Evans
Storing and Freezing Carrot Soup
Soups freeze well, and this carrot version is no different.
I like to use a sturdy baguette and top the slices generously with olive oil and Parmesan cheese.
These are fine for kids as well, so feel free to toss them on a plate.
Simply Recipes / Nick Evans
My kids preferred normal crackers, though.
Same goes for feeding soup to a two-year-old.
Kids like soup, in my experience.
Simply Recipes / Nick Evans
My kids both did great with this soup and had full servings!
My four-year-old actually managed to NOT get soup on the ceiling, which was extra special.
My four-year-old, meanwhile, has always been an overachiever, especially in the category of food flinging.
Simply Recipes / Nick Evans
More Easy, Creamy Soups to Try!
In a large pot over medium heat, add the butter and onions.
Season with a pinch of salt.
Simply Recipes / Nick Evans
Add the carrots, garlic, and dried thyme, and stir together.
Cook for 30 seconds, just until garlic becomes fragrant.
Add the stock and bring mixture to a simmer.
Simply Recipes / Nick Evans
Cover and simmer for 15 more minutes until the carrots are very tender.
Spread your baguette slices out on a baking sheet and drizzle them with olive oil.
Then, sprinkle generously with finely grated Parmesan cheese.
Simply Recipes / Nick Evans
Remove the toasts and set aside.
When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth.
Return the blended soup to low heat and season with salt and white pepper, if you wish.
Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl.
Garnish the soup with a sprinkle of paprika and fresh minced chives.
Plus, add a cheesy toast dipper!
Reheat the soup gently over low heat on the stovetop.
Dont freeze the soup if youve added cream to it, because it will most likely separate.
