Carrot Soup

Carrot Soup

29 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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

Nutrition information

  • 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:
  • Exchanges: 3½ vegetable, 1½ fat

Reviews 29

January 17, 2019
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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
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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
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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
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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
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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
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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
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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
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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
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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.
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