Carrot soup and avoiding the use of a blender? Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg:

recipe1

recipe2

recipe3

Can the blender/whizzer be avoided? How must the recipes be modified in that case?
One way to modify the recipes (but you won't get the smooth texture of the original recipes) is to cut the onion and carrot a lot smaller than the original recipe ask for. You want to almost dice it. When you are frying the onion and carrot in the pan, do it for like 1-2 min rather than the whole 5 minutes. And finally you will need to cook it in the stock for much longer than the recipe asks. You want to bring the stock to a boil then let it simmer covered to allow the carrot to become really soft. Then use something with a big flat surface(a large wooden spoon or something similar) to help you mash the rest against the side of the stock pot. The results will come out a lot lumpier than the orginal recipes but some texture and "unblended" bits of carrot is actually pretty good in carrot soup.