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Carrot Soup
Carrot Soup
18 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 18
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!
March 09, 2017
By: Jenn Smith
Added a dash of turmeric, will make again!
November 08, 2016
By: Nancy Prior
Great and easy to make!!
November 03, 2016
By: Stephanie Lopez
AMAZING!
September 18, 2016
By: Shawna Mak Birnbaum
Amazing and ridiculously easy! My family loved it!
I did indeed come here because I had two bags of carrots just languishing in the produce drawer.
The only difference is that I only used garlic and carrots and no other vegetables. I subbed half and half for heavy cream (40% fat? I live in Sweden) which made it even creamier and dreamier.
January 24, 2016
By: EatingWell User
Easy and Tasty!
Simple recipe with great flavor. Carrots are allowed to stay on their own with natural sweetness and richness. I did use 2 large shallots instead of onion and dried thyme instead of fresh.
Pros: Not a lot of ingredients needed, simple preparation makes this soup fast to make.
January 14, 2016
By: sammebuck
Very Tasty
I followed the recipe as written except: added 2 shakes of Tabasco brand pepper sauce (about 1/2 tsp) and 1/4 c more on the half/half...used non fat half/half. This soup was delicious! My husband liked it, then I gave some to a bachelor neighbor of ours and he LOVED it. Would not have ever thought my husband would like carrot soup. He said its a keeper. Paired it with a nice crusty fresh made French loaf and olive oil/garlic for dipping.
Pros: Easy, quick
Cons: none
October 15, 2015
By: EatingWell User
Delicious make-again!
i subbed in parsnips for about 1/4 of the carrots (1.25 cups). Def finish with half and half, that makes it. Tabasco, tarragon, s&p to finish. Oh! Gorgeous soup. My wine club loved it. Froze well, too.
September 16, 2015
By: EatingWell User
soooo easy! so good!!!!!!!!!!!!!
I can (and will) make this over and over!
Pros: low-fat
