Creamy Carrot Soup with Almonds
Buttery roasted carrots blended smooth with cream and chicken broth — ready in 20 minutes. Topped with crunchy whole almonds for contrast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
comfortcozyamericancreamysmoothcrunchyweeknightsoup
Ingredients
- 2 lbs carrot, sliced into 1/2-inch rounds
- 2 tbsp butter
- 3 cups chicken broth
- ½ cup heavy cream
- ¼ cup whole almonds, for topping
Instructions
- 1
Toss carrot slices with butter, salt, and pepper on a sheet pan.
- 2
Roast at 425°F until edges char and flesh is tender, about 12 minutes.
- 3
Pour roasted carrots and any pan juices into a blender with chicken broth.
- 4
Blend until completely smooth, working in batches if needed.
- 5
Pour soup into a pot, stir in cream, and warm over medium until steaming.
- 6
Ladle into bowls and top with whole almonds.
Tools you’ll need
- sheet pan
- blender
- pot
- ladle
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