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Q: Every time I make a pureed carrot soup, I can never get the nice creamy texture I'm looking for. I've tried everything: a blender, a food processor, an immersion blender. Fail. I've tried cooking the carrots forever to be sure they are soft enough. Fail. Any suggestions?

Sent by Lindsay

Editor: I have the best luck with an immersion blender. To make it truly creamy, I also find it needs some kind of cream, be it actual cream or something like coconut milk.

Readers, what suggestions do you have?

Related: Soup's On! 7 Ways to Make Any Soup Creamier

(Image: Curried Carrot Soup/Leela Cyd Ross )