Name: Creamy Carrot Chowder Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 pound carrots, peeled and diced; 2 medium potatoes, peeled and diced; 4 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup heavy cream or coconut cream for a vegan option; Chopped fresh parsley

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Imagine a bowl filled with velvety, golden goodness, each spoonful bursting with the natural sweetness of carrots and the comforting richness that makes every chilly evening better — that’s the magic of Creamy Carrot Chowder. Whether you’re looking for a cozy weeknight dinner or a show-stopping starter for a gathering, this chowder delivers deep flavor and soul-soothing texture with surprisingly simple ingredients. It’s become a staple in my kitchen, and after one taste, I have a feeling it’ll be a favorite in yours too!

Creamy Carrot Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Carrot Chowder is how approachable the ingredient list is — nothing fancy, just the basics that work together to create something truly memorable. Each component brings a little something special, whether that’s sweetness, creaminess, or a pop of herby aroma.

Olive oil: A tablespoon adds just enough richness to start sautéing everything to aromatic perfection.
Onion (1 small, diced): This humble veggie provides the savory backbone and a touch of sweetness as it cooks.
Garlic (2 cloves, minced): Essential for depth and that irresistible kitchen aroma — don’t skip it!
Carrots (1 pound, peeled and diced): The star of the show; they lend color, sweetness, and a creamy body when blended.
Potatoes (2 medium, peeled and diced): These add heartiness and help create that signature chowder texture.
Vegetable broth (4 cups): The foundation that ties everything together and provides plenty of savory flavor.
Dried thyme (1 teaspoon): Just a pinch brings out earthy notes that play so nicely with the carrots.
Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering them.
Black pepper (1/4 teaspoon): Adds a gentle warmth and a little complexity.
Heavy cream or coconut cream (1/2 cup): For that lush, creamy finish — coconut cream is perfect if you want to keep it vegan.
Chopped fresh parsley: A bright and fresh garnish that makes each bowl look and taste extra special.

How to Make Creamy Carrot Chowder

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and minced garlic. Stir them gently for about 3–4 minutes until the onion turns translucent and the garlic releases its mouthwatering fragrance. This step lays the foundation for the chowder’s rich, savory flavor.

Step 2: Add the Veggies

Toss in the diced carrots and potatoes, giving everything a good stir. Let them cook together for about 5 minutes. This not only softens the vegetables slightly, but also allows them to soak up all those lovely onion and garlic flavors.

Step 3: Simmer the Soup

Pour in the vegetable broth, then sprinkle in the dried thyme, salt, and black pepper. Give it a quick stir, bring everything up to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. By the end, your carrots and potatoes should be perfectly tender, ready to become the heart of your Creamy Carrot Chowder.

Step 4: Blend to Perfection

Now comes the magic! Use an immersion blender right in the pot to partially puree the soup, leaving some chunky bits for that classic chowder texture. If you prefer, you can blend in batches in a regular blender. The goal is a creamy base with a few satisfying bites left behind.

Step 5: Finish with Cream

Stir in the heavy cream or coconut cream, and let the soup heat gently for another 2–3 minutes. This final step adds the signature lusciousness that makes Creamy Carrot Chowder so irresistibly comforting.

Step 6: Garnish and Serve

Ladle the hot chowder into bowls and top with a generous sprinkle of chopped fresh parsley. This not only brightens up each bowl visually, but also adds a fresh note that balances the rich, creamy base. Serve immediately and enjoy every spoonful!

How to Serve Creamy Carrot Chowder

Garnishes

The right garnish can turn a humble bowl of Creamy Carrot Chowder into a restaurant-worthy presentation. I love adding a shower of chopped fresh parsley for color and a burst of flavor. For extra crunch or indulgence, croutons or crispy bacon bits are always a hit. If you want to keep things vegan, try toasted pumpkin seeds or a swirl of coconut cream.

Side Dishes

Pair your chowder with a thick slice of crusty bread, a warm baguette, or a homemade biscuit to soak up every last drop. A crisp, simple salad makes a refreshing contrast, or serve alongside a classic grilled cheese sandwich for the ultimate comfort meal.

Creative Ways to Present

For a fun twist, serve Creamy Carrot Chowder in small mugs or shot glasses as an appetizer at parties. Hollowed-out bread bowls make for an extra-cozy presentation, while a drizzle of herb oil or a sprinkle of smoked paprika on top adds a gourmet flourish.

Make Ahead and Storage

Storing Leftovers

Let any leftover chowder cool to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, making it a perfect make-ahead lunch or quick dinner option.

Freezing

Creamy Carrot Chowder freezes surprisingly well, especially if you use coconut cream instead of dairy. Just ladle cooled chowder into freezer-safe containers, leaving about an inch of space at the top. Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Reheating

Warm the chowder gently on the stovetop over low heat, stirring occasionally until heated through. If it thickens up too much after chilling, add a splash of vegetable broth or water to reach your preferred consistency. Avoid boiling to keep the texture creamy and smooth.

FAQs

Can I make Creamy Carrot Chowder vegan?

Absolutely! Simply swap the heavy cream for coconut cream. You’ll still get that dreamy, rich consistency, and the coconut flavor is subtle enough not to overpower the carrots.

What’s the best way to blend the chowder?

An immersion blender makes things super easy and lets you control the texture right in the pot. If you don’t have one, a regular blender works just as well — just blend in batches and be careful with the hot liquid.

Can I add other vegetables?

Definitely! Feel free to sauté a bit of celery or leek with the onion for extra flavor, or toss in a handful of sweet corn or bell pepper for a sweeter, more colorful chowder.

Does Creamy Carrot Chowder work as a main dish?

Yes! It’s hearty and filling enough to be a main course, especially when paired with a generous hunk of bread or a fresh salad. It also makes a lovely starter for a more elaborate meal.

What if my chowder is too thick or thin?

If your chowder is thicker than you’d like, just stir in a bit more vegetable broth until you reach the right consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.

Final Thoughts

If you’re craving a bowlful of comfort, Creamy Carrot Chowder is the recipe to try next. It’s vibrant, satisfying, and so easy to make — and I can’t wait for you to share it with your loved ones. Give it a go, and prepare for plenty of happy, cozy moments around the table!

Creamy Carrot Chowder Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy carrot chowder made with tender carrots and potatoes simmered in vegetable broth, enhanced with thyme and finished with a swirl of cream for richness. This versatile soup can be made vegan by substituting coconut cream and makes a delicious, healthy option for any meal.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound carrots, peeled and diced
2 medium potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream or coconut cream for a vegan option

Garnish

Chopped fresh parsley

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 3–4 minutes until they become softened and fragrant.
Add Vegetables: Stir in the diced carrots and potatoes, cooking for another 5 minutes while stirring occasionally to start softening the vegetables.
Simmer Chowder: Pour in the vegetable broth, then add dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20–25 minutes, or until the carrots and potatoes are tender.
Puree Soup: Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, carefully blend in batches using a regular blender.
Finish with Cream: Stir in the heavy cream or coconut cream, warming the chowder gently for 2–3 minutes without boiling to combine flavors and add creaminess.
Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm for a soothing, hearty meal.

Notes

For an extra depth of flavor, sauté a small amount of celery and leek along with the onion.
Top the chowder with croutons or crispy bacon bits for added texture and taste.
This recipe can be made vegan by using coconut cream instead of heavy cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American