Carrot Soup is a velvety, naturally sweet, and nourishing dish that brings out the best of this humble root vegetable. With simple ingredients like carrots, onion, garlic, and warm spices, this cozy soup is perfect for chilly days or anytime you want something light, healthy, and full of flavor.
Why You’ll Love This Recipe
- Simple and wholesome – Made with just a few pantry staples.
- Naturally sweet and savory – Carrots shine with their natural sweetness.
- Creamy without cream – Blended to silky perfection (dairy-free options available).
- Customizable – Add herbs, spices, or toppings to suit your taste.
- Perfect for meal prep – Stores well and is freezer-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Carrots, peeled and chopped
- Onion, chopped
- Garlic cloves, minced
- Vegetable broth (or chicken broth)
- Olive oil or butter
- Ground cumin or ginger (optional for flavor)
- Salt and pepper
- Lemon juice (optional, for brightness)
- Fresh herbs (like thyme or parsley, optional garnish)
- Cream, coconut milk, or yogurt (optional for added creaminess)
Directions
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté for 5 minutes until soft.
- Stir in garlic and cook for 1 minute more.
- Cook the Carrots:
- Add chopped carrots to the pot.
- Stir in salt, pepper, and optional cumin or ginger.
- Pour in broth until vegetables are just covered.
- Simmer:
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until carrots are very tender.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth.
- Or transfer to a blender in batches and blend carefully.
- Finish and Serve:
- Stir in a splash of lemon juice or cream if desired.
- Taste and adjust seasoning.
- Serve hot with herbs, a swirl of cream, or crusty bread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spiced Carrot Soup: Add curry powder or turmeric for a warming twist.
- Ginger Carrot Soup: Fresh ginger adds a bright, zesty note.
- Creamy Coconut Carrot Soup: Use coconut milk for a tropical touch.
- Roasted Carrot Version: Roast carrots first for deeper flavor.
- Protein Boost: Stir in lentils or white beans before blending.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until hot, stirring occasionally.
FAQs
Can I use baby carrots?
Yes, they work just as well—just adjust cooking time if needed.
Can I make this soup vegan?
Absolutely! Use olive oil and veggie broth, and skip the cream or use a plant-based alternative.
How do I make the soup thicker?
Use less broth or let it simmer uncovered to reduce.
Is carrot soup good for you?
Yes! It’s low in calories, rich in fiber, vitamins A and C, and packed with antioxidants.
Can I use frozen carrots?
Yes, just add them directly to the pot—no need to thaw first.
What goes well with carrot soup?
Crusty bread, grilled cheese, or a side salad complement it well.
How do I add spice?
Try cayenne pepper, red pepper flakes, or a touch of harissa paste.
Can I use a food processor instead of a blender?
Yes, but blend in small batches and be careful with hot liquids.
How do I add creaminess without dairy?
Use coconut milk, cashew cream, or silken tofu blended in.
Can I serve this soup cold?
Yes! Chill and serve as a refreshing summer soup—especially with lemon or ginger.
Conclusion
Carrot Soup is a simple yet deeply satisfying dish that highlights the natural sweetness and earthiness of fresh carrots. Whether you’re keeping it classic or adding bold spices, this smooth and flavorful soup is easy to make, comforting to eat, and perfect for any season. Give it a try for a healthy, hearty meal in a bowl!
Print
Carrot Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Clean Eating
Description
This Carrot Soup is smooth, comforting, and gently spiced. Made with fresh carrots, aromatics, and a touch of cream or coconut milk, it’s both healthy and delicious—easy enough for weeknights but elegant enough for entertaining.
Ingredients
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 1/2 lbs carrots (about 6-7 medium), peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cumin (optional, for warmth)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk or heavy cream (optional, for creaminess)
- Juice of 1/2 orange or lemon (optional, for brightness)
- Fresh herbs (parsley, cilantro, or dill) for garnish
Instructions
-
Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, ginger, and cumin (if using), and cook for 1 more minute.
-
Add Carrots & Broth:
- Add chopped carrots, salt, pepper, and broth.
- Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes, or until carrots are tender.
-
Blend the Soup:
- Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches.
- Return to pot and stir in coconut milk or cream, and orange/lemon juice, if using.
-
Taste & Serve:
- Adjust seasoning as needed. Serve hot, garnished with fresh herbs, a swirl of cream, or a drizzle of olive oil.
Notes
- Want it spicy? Add a pinch of cayenne or a dash of hot sauce.
- Want it protein-rich? Add red lentils while simmering for a heartier soup.
- Keeps well in the fridge for up to 5 days, and freezes beautifully.