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Carrot Soup
Carrot Soup
26 Reviews
From: EatingWell Soups Special Issue April 2016
This easy carrot soup is a great way to use up a bag of carrots that were forgotten in your produce drawer.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- ½ cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
- Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
- Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
- Serving size: about 1 cup
- Per serving: 176 calories; 8 g fat(3 g sat); 5 g fiber; 22 g carbohydrates; 7 g protein; 39 mcg folate; 8 mg cholesterol; 9 g sugars; 0 g added sugars; 26,874 IU vitamin A; 13 mg vitamin C; 81 mg calcium; 1 mg iron; 486 mg sodium; 795 mg potassium
- Nutrition Bonus: Vitamin A (537% daily value), Vitamin C (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 vegetable, 1 fat
Reviews 26
August 12, 2018
By: Magenta Johnson
I used a can of coconut milk instead of half and half and I also added tumeric. It was absolutely delicious and I will definitely make this again. The whole house loved it!
February 16, 2018
By: 2peas
We loved it. Easy to make, delicious, Added a little curry powder and red pepper flakes for some spice. Had left overs. Even tasted better the next day for lunch.
January 21, 2018
By: bhet
I loved how simple this recipe was to make and with so few ingredients. It came out delicious. I only made very minor modifications. Onions and garlic are hard on my stomach, and I'm able to tolerate shallots better, so I substituted one large shallot in place of the onion and garlic. I also added a dash of turmeric, as mentioned by others, and a dash of ginger. It was soothing, and just what I needed after being sick.
November 10, 2017
By: teresa
Absolutely delicious and easy to make. I will definitely make it again; I followed exactly this time is but may experiment with some of the reviewers' suggestions in the future.Like some of the other reviewers, necessity brought me to this recipe - a combination of left over carrots from a bag that were exceptionally flavorful and dental surgery necessitating a soft diet - even the dental surgery was worth this discovery!
October 23, 2017
By: Barbara
We're vegan, so we left out the half and half. To make up for the fact that it wouldn't be as creamy without the milk, when we blended it, we left most of the broth out. It was soooo delish, even our two year old couldn't get enough of it! Will definitely be making this again!
September 15, 2017
By: Ann
Added about 1/4 teaspoon of red pepper flakes and a couple of tablespoons of fresh ginger. Excellent soup which will go into our regular rotation.
August 14, 2017
By: Elle
So delicious! Thank you! I added 1 sweet potato, an extra celery stalk, and a couple generous pinches of turmeric. It was thicker, but consumed in 60 seconds! (Hard not to eat the entire batch! ). I felt amazing after eating it. Though I did not have a Dutch oven, I used my allclad wok. Perfection!!!
August 02, 2017
By: FigmentOf YourImagination
I came here looking for carrot soup recipes for some leftover cooked carrots I had after making homemade beef broth in the crock pot. I am on a liquid diet post-op for a few weeks which was why I needed the broth but I love carrots and hated the thought of throwing the solids out!
I pureed the cooked carrots with the spices (adding a little turmeric as suggested in another review), used the beef broth instead of chicken and almond milk instead of cream. Delicious and perfect for my new tummy!
May 09, 2017
By: Adriana Chapa
The forgotten bag of potatoes was way bad to even cook, so I grabbed the forgotten bag of carrots and made this soup, no celery so added celery salt. I used to just boil the carrots and then blend, but everything sautee first makes it even better!
