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Carrot Soup
Carrot Soup
32 Reviews
From: EatingWell Magazine, Soup Cookbook
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that's delicious for dinner or packed up for lunch.
- 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.
- To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
- Ingredient 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.
- Read more: Got Extra Veggies? Turn Them Into Pureed Soup with This Simple Formula
- Serving size: about 2 cups
- 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; 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: 3½ vegetable, 1½ fat
Reviews 32
May 20, 2019
By: Janet
This is so easy and SO delicious! I made it with soy milk instead of half and half to make it vegan and cut the calories and fat. This is one of my go-to recipes!
March 20, 2019
By: Tom K
This is the second time I have made this . I only added more carrots 6 cups more celerf 5 stalks and opted the half and half. I often share what I cook and the neighbors love it also It’s super that something as simple to make tastes so darn good Love it
January 20, 2019
By: Elizabeth Clark
This was terrific! Even very picky 9 yo liked it & I loved it! I opted not to add the half & half as I thought it was great without. I might add something like a dash of cinnamon or something next time, or maybe a bit of honey.
January 17, 2019
By: Tarina Marie Cooley
Super simple & delicious! Tip: substitute the half and half with cream cheese & add in when blending. Works great with butternut squash soup as well!
October 10, 2018
By: Canela Flowers
Made this today using the exact recipe. The carrot soup turned out perfect and delicious. A keeper recipe for sure. I am thinking roasted garlic may be good in it and want to try that next time.
September 13, 2018
By: Myriam Frederick
Surprisingly, really good! I followed this recipe and made no changes. This isn't as creamy as the carrot soup I purchase at work but its really, really good. Maybe they use heavy cream instead of half n half?
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.
