Creamy Carrot Soup
A Comforting, Healthy, and Easy Soup for Any Occasion
There’s something so cozy about a warm bowl of carrot soup. It’s creamy, slightly sweet, and packed with flavor, making it perfect for chilly evenings or when you need a quick, nourishing meal. Whether you’re looking for a simple lunch, a light dinner, or a soothing dish when you’re feeling under the weather, this soup has you covered.
One of the best things about carrot soup is how easy it is to make. With just a few basic ingredients, you can whip up a delicious and healthy meal in under 30 minutes. Plus, it’s naturally budget-friendly! Carrots are affordable and available all year round, making this recipe a go-to option when you want something tasty without spending too much.
What I love most about this soup is its versatility. You can keep it classic with just carrots, onions, and a touch of cream, or spice it up with ginger, garlic, or even a hint of curry powder. It’s also a great way to sneak more veggies into your diet—kids love the natural sweetness of carrots, especially when blended into a silky-smooth soup.
I often make this soup when I need something quick and satisfying. It pairs wonderfully with a slice of crusty bread or a grilled cheese sandwich, making it a comforting meal for busy weeknights. Whether you’re cooking for yourself or serving a crowd, this carrot soup is a simple yet impressive dish that everyone will enjoy!
About Carrot Soup
Carrot soup is a simple yet flavorful dish made by simmering carrots with onions, broth, and seasonings, then blending it into a smooth, velvety texture. Unlike heavier soups that rely on cream or cheese for richness, this one gets its creamy consistency mainly from the pureed carrots themselves.
Compared to other vegetable soups, carrot soup has a natural sweetness that sets it apart. While tomato soup can be tangy and potato soup is more starchy, carrot soup strikes a perfect balance of sweet and savory flavors.
Some versions include coconut milk for extra creaminess, while others add spices like ginger or cumin to enhance the taste. No matter how you make it, this soup is a comforting classic that’s both nutritious and delicious.
Why You’ll Love It
- Super Easy to Make – With just a few basic ingredients and one pot, this soup comes together in no time. Perfect for busy days when you need a fuss-free meal.
- Healthy and Nutritious – Carrots are loaded with vitamins, especially beta-carotene, which is great for your skin and eyesight. This soup is both delicious and good for you!
- Budget-Friendly – Carrots are one of the most affordable vegetables, and you probably already have most of the ingredients in your kitchen.
- Kid-Approved – The natural sweetness of carrots makes this soup a hit with kids. They won’t even realize they’re eating a bowl full of veggies!
- Customizable – Add a touch of spice, mix in some coconut milk, or add other veggies like sweet potatoes or bell peppers to make it your own.
Ingredients
- For the Soup:
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb (about 5-6 medium) carrots, peeled and chopped
- 3 cups vegetable or chicken broth
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp ground ginger (optional, for extra warmth)
- 1/2 cup heavy cream or coconut milk (for creaminess)
- For Garnishing (Optional):
- Fresh parsley or cilantro, chopped
- A drizzle of extra cream or coconut milk
- Croutons or toasted nuts for crunch
Ingredient Notes
- Carrots: Fresh, sweet carrots work best. If they taste bland raw, they’ll taste bland in the soup—so pick good ones!
- Broth: Vegetable broth keeps it vegetarian, but chicken broth adds a deeper flavor. Use whatever you prefer!
- Ginger: I love adding a bit of ground ginger or fresh grated ginger—it gives the soup a cozy, slightly spicy kick.
- Cream: You can use heavy cream for richness or swap it with coconut milk for a dairy-free version. It adds a lovely silky texture.
- Toppings: Don’t skip the toppings! A drizzle of cream, fresh herbs, or crunchy croutons can take this soup to the next level.
Kitchen Tools Needed
- Large Pot or Dutch Oven – Used to sauté the onions and garlic, then simmer the carrots until tender. A heavy-bottomed pot helps distribute heat evenly.
- Blender or Immersion Blender – Essential for achieving a smooth, creamy texture. An immersion blender makes blending directly in the pot easy, but a regular blender works just as well.
- Cutting Board and Sharp Knife – You’ll need these to chop the carrots, onion, and garlic. A good sharp knife makes prep work quicker and safer.
- Wooden Spoon or Spatula – Helps stir the soup as it cooks to prevent sticking and ensure even cooking.
- Measuring Cups and Spoons – For accurate ingredient measurements, especially when adding broth and seasonings.
- Ladle – Makes it easy to serve the soup without making a mess.
I love using a Vitamix blender for ultra-smooth soups—it blends everything into a silky, restaurant-quality texture. If you prefer an immersion blender, the Mueller Ultra-Stick is affordable and powerful!
Cooking Instructions
Step 1: Sauté the Aromatics (5 minutes)
Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and cook for about 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic and ground ginger (if using) and cook for another 30 seconds until fragrant.
Pro Tip: Keep stirring the garlic so it doesn’t burn—burnt garlic can make the soup taste bitter!
Step 2: Cook the Carrots (10-15 minutes)
Add the chopped carrots to the pot and season with salt and black pepper. Pour in the broth, then bring everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the carrots are fork-tender.
Pro Tip: The smaller you chop the carrots, the faster they’ll cook. If you’re in a hurry, cut them into thin slices!
Step 3: Blend Until Smooth (5 minutes)
Once the carrots are soft, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, carefully transfer the soup in batches and blend until silky. Return the soup to the pot.
If using a regular blender, let the soup cool for a few minutes and blend in small batches with the lid slightly open to release steam. Hot soup can cause pressure buildup!
Step 4: Add the Cream and Adjust Seasoning (2 minutes)
Stir in the heavy cream (or coconut milk) and mix well. Taste and adjust the seasoning, adding more salt, pepper, or a pinch of extra ginger if needed. Let the soup warm for another minute on low heat.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of extra cream, or crunchy croutons. Serve warm with bread or a grilled cheese sandwich for a complete meal.
I love pairing this soup with warm, buttered sourdough bread—it’s simple but so satisfying!
Tips and Tricks for Success
- Roast the Carrots for Extra Flavor – If you have a little extra time, roast the carrots at 400°F (200°C) for 20-25 minutes before blending. It brings out their natural sweetness and adds a deeper, richer flavor to the soup.
- Make It Spicy – If you love a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper. It gives the soup a nice kick without overpowering the sweetness of the carrots.
- Blend for a Super Smooth Texture – If you want your soup extra silky, strain it through a fine mesh sieve after blending. It’s not necessary, but it makes the texture ultra-luxurious!
- Thin It Out If Needed – If your soup is too thick after blending, add a little more broth or water until you reach your desired consistency. Warm it up and stir well.
Ingredient Substitutions and Variations
- Dairy-Free/Vegan – Swap the heavy cream for coconut milk or cashew cream. Use vegetable broth instead of chicken broth.
- Low-Carb/Keto-Friendly – Reduce the carrots slightly and add cauliflower for a lower-carb version. It blends up just as creamy!
- Extra Protein – Stir in some cooked lentils before blending or top the soup with crispy chickpeas for added protein.
- Spiced Up Version – Add a teaspoon of curry powder or cumin while sautéing the onions for a warm, slightly smoky flavor.
- Lighter Version – Skip the cream altogether and blend the soup with just broth—it’s still creamy and delicious, thanks to the carrots!
Serving Suggestions
- With Crusty Bread – A warm baguette, sourdough, or garlic bread is perfect for dipping into the creamy soup. The crunchy texture pairs beautifully with the smoothness of the soup.
- Grilled Cheese Sandwich – The ultimate comfort food combo! A crispy, melty grilled cheese takes this meal to the next level. I love using sharp cheddar or gouda for extra flavor.
- Topped with Roasted Chickpeas – For a bit of crunch and extra protein, roasted chickpeas make a great topping. Spiced ones add an extra layer of flavor!
- With a Fresh Side Salad – A simple green salad with a light vinaigrette balances out the sweetness of the soup and makes it a complete meal.
- As a Side Dish – Serve this soup as a starter for a larger meal, like roasted chicken or a hearty grain bowl.
Storage and Reheating Instructions
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4-5 days. The flavors actually get better over time!
- Freezing: This soup freezes beautifully. Let it cool completely, then pour it into freezer-safe containers or bags. Freeze for up to 3 months.
- Reheating on the Stovetop: Pour the soup into a pot and warm it over low-medium heat, stirring occasionally. If it’s too thick, add a splash of broth, water, or milk to bring back the perfect consistency.
- Reheating in the Microwave: Heat in 30-second intervals, stirring between each one, until warmed through. I like to add a bit of cream or coconut milk when reheating to bring back its silky texture.
If freezing, I recommend storing the soup without cream and adding it fresh when reheating. It keeps the texture smooth and prevents any separation!
Frequently Asked Questions
Can I make this soup without a blender?
Yes! If you don’t have a blender, you can mash the carrots with a potato masher for a chunkier texture. It won’t be as smooth, but it will still be delicious!
How can I make this soup thicker or thinner?
For a thicker soup, use less broth or let it simmer longer to reduce. If it’s too thick, just add a little extra broth, water, or milk until you reach your desired consistency.
What other vegetables can I add?
Sweet potatoes, butternut squash, or bell peppers blend well with carrots and add an extra depth of flavor. Feel free to experiment!
Can I make this soup ahead of time?
Absolutely! This soup stores well and even tastes better the next day as the flavors deepen. Just reheat and enjoy.
How do I prevent the soup from tasting too sweet?
If the carrots are very sweet, balance them out with a squeeze of lemon juice or a dash of extra black pepper for a hint of spice.
What’s the best way to add protein to this soup?
You can stir in cooked lentils, top it with crispy chickpeas, or serve it with grilled chicken on the side for a heartier meal.
I’d love to hear how this carrot soup turns out for you! Let me know in the comments—do you like it classic and creamy, or do you add a fun twist like coconut milk or spices? Happy cooking!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!
Creamy Carrot Soup
Equipment
- Large Pot or Dutch Oven
- Blender or immersion blender
- Cutting Board and Sharp Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup:
- 1 tbsp olive oil or butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 lb about 5-6 medium carrots, peeled and chopped
- 3 cups vegetable or chicken broth
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/2 tsp ground ginger optional, for extra warmth
- 1/2 cup heavy cream or coconut milk for creaminess
For Garnishing (Optional):
- Fresh parsley or cilantro chopped
- A drizzle of extra cream or coconut milk
- Croutons or toasted nuts for crunch
Instructions
Step 1: Sauté the Aromatics (5 minutes)
- Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and cook for about 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic and ground ginger (if using) and cook for another 30 seconds until fragrant.
- Pro Tip: Keep stirring the garlic so it doesn’t burn—burnt garlic can make the soup taste bitter!
Step 2: Cook the Carrots (10-15 minutes)
- Add the chopped carrots to the pot and season with salt and black pepper. Pour in the broth, then bring everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the carrots are fork-tender.
- Pro Tip: The smaller you chop the carrots, the faster they’ll cook. If you’re in a hurry, cut them into thin slices!
Step 3: Blend Until Smooth (5 minutes)
- Once the carrots are soft, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, carefully transfer the soup in batches and blend until silky. Return the soup to the pot.
- Safety Tip: If using a regular blender, let the soup cool for a few minutes and blend in small batches with the lid slightly open to release steam. Hot soup can cause pressure buildup!
Step 4: Add the Cream and Adjust Seasoning (2 minutes)
- Stir in the heavy cream (or coconut milk) and mix well. Taste and adjust the seasoning, adding more salt, pepper, or a pinch of extra ginger if needed. Let the soup warm for another minute on low heat.
Step 5: Serve and Enjoy!
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of extra cream, or crunchy croutons. Serve warm with bread or a grilled cheese sandwich for a complete meal.
- I love pairing this soup with warm, buttered sourdough bread—it’s simple but so satisfying!
Notes
Nutritional Value (Per Serving, Approximate):
- Calories: 150-200 kcal
- Protein: 3-5g
- Carbohydrates: 20-25g
- Fat: 8-12g (varies based on cream/coconut milk choice)
- Fiber: 4-6g
- Vitamin A: Over 300% of the daily recommended intake (thanks to the carrots!)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.