Creamy Carrot Soup


  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • 1 medium onion
  • A few sprigs of thyme
  • 1 bay leaf
  • 1 tsp. grated ginger (optional)
  • 6 medium-sized carrots, washed and peeled
  • 1 liter of vegetable or chicken stock
  • salt and pepper
  • ¼ cup 18 % or heavy cream


  1. In a heavy saucepan, heat oil and butter. Add onions and sauté until transparent. Add carrots, herbs, vegetable stock, a little salt and pepper.
  2. Bring mixture to a boil and reduce to just above a simmer and cook until the carrots are very tender.
  3. Remove the herbs and purée the mixture until smooth in a blender or using an immersion blender.
  4. Taste and adjust seasonings. Add cream and stir to blend.
  5. Soup is delicious garnished with a dollop of sour cream and/or the carrot top pesto.
  6. S. If a velvety smooth texture is desired, strain the soup through a fine mesh strainer.