Hi there! I’m Molly, founder of Cielo Daily, and I’m so happy to share one of my all-time favorite recipes with you. This Cream of Carrot Soup is as cozy as it gets—nourishing, comforting, and full of flavor. Made with fresh herbs, creamy milk, and tender carrots, each spoonful brings a warm, silky smoothness that’s perfect for chilly evenings.

I love how this recipe brings together simple ingredients in such a satisfying way, making it a go-to in my kitchen when I crave something wholesome and heartwarming. I hope it finds a place in your kitchen, too. Enjoy every delicious spoonful!

Give it a try, and let us know what you think. We’d love to hear what’s cooking in your kitchen this winter. Share your favorite cozy recipes in the comments below—you never know who you might inspire to bring a bit more warmth to their season!

Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, diced
• 3 pounds carrots, peeled and diced
• 8 cups chicken stock
• 2 bunches of fresh marjoram
• 2 bunches of fresh thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cayenne pepper
• 2 cups evaporated whole milk (or ¾ cup half and half)

Instructions

1. In a medium saucepan, combine the chicken stock, marjoram, and thyme. Simmer over low heat.
2. In a large soup pot, melt the butter over medium heat. Add the diced onion and cook for about 10 minutes, or until the onion is slightly transparent.
3. Add the carrots, salt, pepper, and cayenne to the soup pot.
4. Pour the simmered stock through a strainer directly into the soup pot to remove the herbs.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the carrots are tender.
6. Turn off the heat and allow the soup to cool slightly.
7. In batches, puree the soup in a blender until smooth, then return it to the soup pot.
8. Stir in the evaporated milk (or half and half) until thoroughly mixed.

Yield: Approximately 9 pints