Recette de cuisineHomemade recipes · Hainaut
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Creamy carrot and garlic soup

Velvety carrot garlic soup

Appetizers

A creamy carrot, onion, and garlic soup, simmered in vegetable stock and then blended. Simple, comforting, and ready in one hour.

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Recipe from Wiki user KL, adapted by Recette de cuisine ·

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This carrot soup is a classic everyday dish. It requires few ingredients and reheats very well.

Ingredients and directions

  • Prep time15 min
  • Cook time25 min
  • Total40 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodSlow cooking and blending
  • Estimated cost$4.89 $1.22 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $1.55
  • $0.21
  • $0.22
  • $2.73
  • $0.18

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Heat the olive oil or butter in a large saucepan.
  2. Sauté the onion until it becomes soft.
  3. Add the crushed garlic and cook for another minute.
  4. Add the carrots and cook for 2-3 minutes until they are lightly browned.
  5. Pour in the broth, and season with salt and pepper.
  6. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the carrots are tender.
  7. Remove from the heat and let it cool.
  8. Mix until you achieve a smooth, even consistency. ≈ 4 min
  9. Return the soup to the saucepan, and add a little water if it’s too thick. Then, heat gently for 5 minutes.
  10. Adjust the seasoning to taste and serve hot, garnished with cilantro or a drizzle of cream. ≈ 2 min

The bill

Velvety carrot garlic soup

  • 4 medium carrots, peeled and cut into small pieces$1.55
  • 1 medium onion, finely chopped$0.21
  • 2-3 cloves of garlic, crushed$0.22
  • 750 ml to 1 liter of vegetable stock or water$2.73
  • 1 tablespoon of olive oil or butter$0.18

Total$4.89

that's $1.22 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 medium carrots, peeled and cut into small pieces
  • 1 medium onion, finely chopped
  • 2-3 cloves of garlic, crushed
  • 750 ml to 1 liter of vegetable stock or water
  • 1 tablespoon of olive oil or butter
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or cream, for garnish (optional)

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