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Cream of Carrot Soup

Cream of Carrot Soup
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Yield: Serves 6

Enhanced with herbs and cashews, enriched with sour cream, this cream of carrot soup has an appealing texture and attractive color. Although the herb flavor is more apparent when served hot, this also makes a refreshing chilled soup. --The Pilgrim’s Inn, Deer Isle, Maine


  • 2 pounds carrots, scrubbed or peeled and chopped
  • 4 cups rich chicken stock
  • 1-1/2 teaspoons salt
  • 1 cup chopped onions
  • 2 cloves garlic, chopped
  • 1/3 cup chopped cashews
  • 4 tablespoons butter
  • 3 cups half-and-half
  • 1 teaspoon each thyme, marjoram, and basil
  • Sour cream


Combine carrots, stock, and salt in soup pot, bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Sauté onions, garlic, and cashews in butter until onions are transparent. Puree carrots and stock with sautéed mixture in food processor until smooth. Return to soup pot, whisk in half-and-half and add herbs, stirring until heated through. Serve garnished with dollop of sour cream.

Updated Tuesday, April 1st, 2008

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