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Creamy Carrot Soup with Brandy

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

Bowl of bright yellow carrot soup with parsley garnish.

Brandy adds a little depth to the flavour but you would be hard pressed to identify what it actually is. It is, of course, totally optional but it does complement the carrots natural sweetness.

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!

A dash of lemon brightens it up and brings the carrot flavour to the fore.

A hint of fresh herbs is also nice. I used parsley because that is what I had on hand but tarragon would be nice as well.

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

Feel free to enjoy guilt-free!

Bowl of bright yellow carrot soup with parsley garnish.

Creamy Carrot Soup with Brandy

Bright and flavourful!
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: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 sevings

Ingredients

  • 2 teaspoon butter
  • 1 lb carrots peeled and sliced into thin coins
  • 1 medium onion diced
  • 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

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 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.

Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 178mg | Potassium: 637mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19054IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Navygal

    5 stars
    Easy to prepare and very tasty. Used the Brandy and garnished with Tarragon. Added a sprinkle of Cumin.

    Reply

    • Carolyn Hetke

      Thanks for taking the time to comment. This is a perfect soup for this time of year!

      Reply

  2. AnitaGunderson

    I have just found you sight I will make the Carrot soup today and in looking at the other recipe's, I think you seem to be the kind of Kitchen person I would like to follow. Your recipe's sound outstanding.

    Reply

    • Carolyn Hetke

      I am so glad Anita that you found me! Please share with any of your like-minded friends!! Enjoy!

      Reply