This vibrant creamy soup recipe made using Herbes de Provence, carrots, milk, and cream is super flavorful without using a ton of ingredients. It’s also a great way to turn carrots into a main dish without a lot of work involved.
Apparently, spring has sprung. However, I’m not sure if you’d know that from looking at our pathetically empty garden. The only thing actually growing in it right now is rhubarb, which I still have yet to pick due to procrastination. Usually, by this time of the year, we’ve planted a crazy amount of tomato plants, lettuce, green beans, peas, cucumbers, and carrots, all of which may or may not successfully grow at some point by summer. However, this year has still been way too cold to justify putting in a garden only to see it freeze right after planting it. I guess we’ll just have to wait a few weeks and hope that the weather eventually catches on and realizes what time of year it is. In the meantime, I guess it can’t hurt to enjoy the seemingly endless chilly days with a bowl of warm comforting soup.
Ingredients:
- 6 Carrots, Peeled & Sliced
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- 2 Teaspoons Herbes de Provence
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sea Salt
- 1 Cup Heavy Whipping Cream
- 1 Cup Whole Milk
- Fresh Chives, Finely Chopped
Directions:
- Place the sliced carrots, chicken stock, Herbes de Provence, pepper, and salt into a large stockpot or Dutch oven. Bring to a boil and then lower the heat to medium and cover. Cook for 45 minutes, stirring occasionally.
- Add the heavy whipping cream and milk to the stockpot or Dutch oven. Cook for 5 minutes uncovered.
- Blend the carrots and liquid together with an immersion blender or in a blender until smooth.
- Garnish with finely chopped chives before serving.
Suggestions:
- Slice the carrots into uniform pieces so that they cook at the same rate.
- Use an Herbes de Provence blend which contains lavender.
- Grind a little bit of black pepper over the top of each soup bowl before serving.
Improvements:
- Top with shredded cheese before serving.
- Replace the chicken stock with vegetable stock to make this soup vegetarian.
- CLICK HERE to see all of our soup, chili, stew, and chowder recipes.
Ingredients:
- 6 Carrots, Peeled & Sliced
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- 2 Teaspoons Herbes de Provence
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sea Salt
- 1 Cup Heavy Whipping Cream
- 1 Cup Whole Milk
- Fresh Chives, Finely Chopped
Directions:
- Place the sliced carrots, chicken stock, Herbes de Provence, pepper, and salt into a large stockpot or Dutch oven. Bring to a boil and then lower the heat to medium and cover. Cook for 45 minutes, stirring occasionally.
- Add the heavy whipping cream and milk to the stockpot or Dutch oven. Cook for 5 minutes uncovered.
- Blend the carrots and liquid together with an immersion blender or in a blender until smooth.
- Garnish with finely chopped chives before serving.
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MORE GREAT SOUP RECIPES WITH CREAM
Creamy Chili & Herb Sweet Potato & Onion Soup
Creamy Asparagus Soup with Ham Stock
Creamy French Red Lentil Soup with Ham Stock
Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.
This month’s “Spring Has Sprung” themed Soup Saturday Swappers event is being hosted by Camilla of Culinary Adventures with Camilla. Make sure to check out all of the other great soup recipes below.
