Creamy Carrot and Onion Soup with Milk
A creamy and delicate soup, perfect as an autumn or winter first course. The carrots soften in the broth with the onion and butter, then the milk gives a silky texture and a sweet, comforting flavor.
35 min · easy
Ingredients
- 600 g Carrots
- 400 ml Milk
- 40 g Butter
- 1 medium Onion
- 300 ml Vegetable broth
- to taste Salt
- to taste Black pepper
- a pinch (optional) Nutmeg
Instructions
- Peel the carrots and slice them into rounds. Peel the onion and slice it finely.
- In a saucepan, melt the butter over low heat, add the onion and sweat for 3-4 minutes without browning it.
- Add the carrots, stir for one minute, then pour in the vegetable broth. Cover and cook over medium-low heat for 15-18 minutes, until the carrots are tender.
- Blend everything with an immersion blender until smooth.
- Return to low heat, pour in the milk gradually and heat without bringing to a boil. Season with salt, pepper and, if desired, a pinch of nutmeg.
- Serve the soup hot, optionally with a grind of pepper and a drizzle of milk or some croutons on the side.
Chef's tip: For an even more velvety soup, add the milk only after blending the carrots and heat over low heat: this prevents the milk from separating. If the consistency is too thick, thin it with a little hot broth.