Carrot Soup will warm your heart and fill your belly. The carrots are perfectly seasoned, cooked, and pureed to ensure that you get plenty of flavor in each spoonful.
In a large pot heat the oil and cook the diced celery over medium-high heat for about 5 minutes, or until the veggies are soft.
Once the celery is tender, add the carrots, chicken broth, minced onion, Italian seasoning, and garlic powder.
Allow the mixture to simmer over medium heat for 20 minutes, or until the carrots are soft.
Using an immersion blender or regular blender, blend the soup until smooth and homogenous. Whisk in the heavy cream until it is fully incorporated into the soup.
Serve and enjoy!
Notes
I like to blend all of the soup so there are no carrot chunks at all in the dish; however, if you like a little bit of texture in your soup you can reserve ¼ - ½ of the soup and stir it back in with the heavy cream.
You can thaw this soup for up to 3 months. Additionally, you can refrigerate your soup for up to 6 days in an airtight container.
Reheat your leftover soup in the microwave for about a minute. Stop the microwave and stir the soup halfway through.
Since there is so much flavor in the chicken broth, I like to wait to salt and pepper my soup to taste as it is being served. Personally I do not think this dish needs any extra salt or pepper.
This soup is great topped with some oyster crackers or parmesan cheese.