Name: Creamy Carrot Soup with Brandy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tsp butter; 1 lb carrots (peeled and sliced into thin coins, or whisked to chunks in your food processor.); 1 medium onion (diced or whisked to chunks in your food processor.); 4 cups low sodium chicken broth; 1 Tbsp brandy (optional); 1/4 cup light sour cream; 1/2 fresh lemon, juice only; fresh parsley for garnish (can sub tarragon, optional)

Bright and fresh, this Creamy Carrot Soup may surprise you with its unusual ingredient. Brandy!

Bowl of bright yellow carrot soup with parsley garnish.

What Makes This Recipe Special?

Adding brandy gives this soup extra depth and fit for entertaining. It is optioanal though so you can keep it kd-friendly if you like.
It is ready in 30 minutes!
You can also make the puree and freeze it. Just add the Brandy, lemon juice and sour cream at the end when you reheat it.

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What Makes This Recipe Special?
How To Make It
Creamy Carrot Soup with Brandy

How To Make It

Clean the carrots and chop up by hand or in your food processor. The food processor makes this recipe go really fast. And if you have finer chunks it will cook faster too.
Simmer the carrots in the broth and just when ready to serve, add the brandy, lemon juice and sour cream.
Fresh herb garnish makes a nice presentation but is totally optional.
This is a great soup to warm you up in chilly or down-right cold weather but I made it in summer when fresh carrots were in season and it was delicious then too!
If you want to make it ahead, freeze the pureed broth and carrots. When ready to serve defrost and reheat the puree. Add the lemon juice, brandy and sour cream after the puree has warmed up. Bring back to a simmer. Do not let it boil or the sour cream will separate.

A serving of this weighs in at only 142 calories. With low-sodium broth the sodium level is quite manageable as well.

Feel free to enjoy guilt-free!

Creamy Carrot Soup with Brandy

Bright and flavourful and ready in under 30 minutes. Chopped carrots and onions cook up quickly. Blend to a fine texture and add your brandy and cream. Thats's it!

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 2 votes

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Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Ingredients

▢ 2 teaspoon butter
▢ 1 lb carrots peeled and sliced into thin coins, or whisked to chunks in your food processor.
▢ 1 medium onion diced or whisked to chunks in your food processor.
▢ 4 cups low sodium chicken broth
▢ 1 tablespoon brandy optional
▢ ¼ cup light sour cream
▢ ½ fresh lemon, juice only
▢ fresh parsley for garnish can sub tarragon, optional

Instructions

Melt butter in a large pot. Saute carrots and onions for about 8 minutes to soften.
Add the chicken broth and simmer 15 minutes or so till carrots is are tender.
Puree broth in batches in a blender. Add the brandy and lemon juice to last batch. Add sour cream and stir or whisk to blend well.
Return soup to pot and bring back to a simmer to ensure it is heated through evenly. Do not let it boil.
Distribute among 4 bowls and garnish with fresh herbs (optional).

Notes

Brandy and fresh herb garnish are optional.

Nutrition

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Comments

5 from 2 votes (1 rating without comment)