PIN this recipe for Creamy Carrot Feta Soup now… so you can make it later!

This easy recipe for creamy carrot feta soup is everything you want a soup to be – creamy, dreamy, cheesy and a snap to make. A perfect fall lunch!

I’M BACK!!!

Yep, we are finally settled in to the Carolina Dream House with all of our stuff and the kids’ stuff and thanks to our rock star friends at Southern Studio and Peace in Place (more on them in a future post) we are pretty much unpacked!

And one of the last things to get unpacked – mainly because it has so many complicated/fragile items – was my studio.

But last night, for the first time since early June, I was able to climb up on my ladder and photograph my very first recipe in the new studio!

It felt Oh So Good to be back in the groove again!

And as luck would have it, my new kitchen and my new studio are open for business just in time for soup season. Comfort food for the new home.

And one of my favorites is this easy recipe for carrot feta soup, which is full of rich carrot flavor, and which can be whipped up in about a half hour with the help of your friendly blender.

It’s topped with a generous pile of feta cheese, which rounds out the sweet carrot flavor with the salty savory taste of cheese. Mmmmmmm….

Here’s how you make creamy carrot feta soup!

Start by simmering up some carrots and sweet onion in a chicken broth until the carrots are nice and tender.

You can use baby carrots if you want to skip the peeling, although I like to use local fresh carrots when I can get my mitts on them.

Once the carrots are tender, you blend everything up until it is nice and smooth, then return it to the pot (and if you have an immersion blender you can blend it right IN the pot. Happiness!).

All that’s left to do is swirl in a little cream, season it up, ladle it out, and adorn it with a generous handful of feta cheese.

Back at the dream house, tomorrow is “Hang Up All The Pictures” Day, and after that I promise I will go around and take a whole mess of pictures so you can see how the lovely space that our wonderful builder created looks like with all our combined stuff in it.

And pretty soon I will be back to my regular posting schedule! But in the meantime, happy fall and happy soup season.

Love, Kate

Creamy Carrot Feta Soup

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4
Category: Lunch
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This easy recipe for creamy carrot feta soup is everything you want a soup to be – creamy, dreamy, cheesy and a snap to make. A perfect fall lunch!

Ingredients

2 tablespoons olive oil
1 pound carrots (either baby carrots, or regular carrots peeled and cut into 2 inch pieces)
1 sweet onion, peeled and chopped
3 cups chicken broth (you can substitute vegetable broth if you like to make this a vegetarian soup)
1/2 cup light cream
Salt and pepper to taste
1 cup crumbled feta cheese

Instructions

Heat oil in a large deep pot over medium high heat. Add carrots, and onion and cook until onion starts to soften a little, about five minutes.
Add broth and bring to a simmer. Cover and simmer until carrots are nice and tender, about 25 minutes.
Blend the soup in your blender until smooth – you may have to do this in batches – and return to pot. If you have an immersion blender, you can blend it right in the pot!
Stir in cream and season to taste with salt and pepper. Warm over medium heat until hot.
Ladle into bowls and top with feta cheese.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!