I love cream soups — I've made so many different ones: pumpkin, zucchini, cauliflower, and even green pea with mint. And today it's finally carrot's turn — why not? Carrots are a starchy vegetable, just like potatoes, cauliflower, and pumpkin, and if those make a wonderful creamy soup, carrots will work beautifully too. Plus, carrots are budget-friendly and available year-round. This soup turned out incredibly delicious and surprisingly unique — I absolutely loved it, and so did everyone else who tasted it. It has a wonderfully smooth, velvety texture and a subtle, lightly sweet flavor. I won't say you can't taste the carrot — you definitely can. But it's nothing like that boiled-carrot flavor so many people dislike in regular soups. Instead, it's delicate, refined, and elegant, beautifully complemented by the gentle sweetness of sautéed onion, aromatic spices, and melted processed cheese, with tender pieces of chicken rounding it all out. Has that piqued your curiosity? Then give it a try — it's so easy! Makes approximately 3 servings.
Ingredients:
- 400 g carrots
- 200 g onion
- 1 chicken thigh
- 1 processed cheese square
- 1 tbsp vegetable oil
- 1 tbsp butter
- salt, pepper
- oregano, thyme (optional)
How to cook creamy carrot soup
Place the chicken thigh in 800 ml of water and bring to a boil. As soon as it boils, I like to drain the water and start fresh — this makes the broth less fatty and milder in flavor, which I prefer. But that's entirely up to you. You can use any other cut of chicken you have on hand instead of a chicken thigh.
Melt 1 tbsp each of vegetable oil and butter in a skillet. Add the finely chopped onion and sauté until completely translucent.
Transfer the contents of the skillet to the pot with the chicken and cook for about 25–30 minutes, or until the carrots and meat are completely tender.
Season with salt and pepper, and add the spices (I used a small pinch each of dried oregano and thyme). Add the processed cheese, cut into pieces (easiest to slice with a wet knife), and continue cooking the soup for a few more minutes until the cheese is fully melted.
Remove the chicken, cut it into pieces, and keep it warm. Blend the soup thoroughly with an immersion blender until smooth.
Ladle the soup into a bowl and add the chicken. Be sure to include the chicken — it makes the soup so much better and provides a wonderful contrast of flavor. I also tried it with cream, which usually complements cream soups nicely, but in this case the chicken was simply the perfect pairing. I also think it would work great with veal using the same method — just simmer the meat a bit longer at the start. This creamy carrot soup has a silky, velvety texture and a wonderfully unique flavor!
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