Carrot Soup

Carrot Soup

21 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.

Ingredients 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

Preparation

  • 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.
  • 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.

Nutrition information

  • 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:
  • Exchanges: 1 vegetable, 1 fat

Reviews 21

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.
August 14, 2017
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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
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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
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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
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By: Jenn Smith
Added a dash of turmeric, will make again!
November 08, 2016
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By: Nancy Prior
Great and easy to make!!
November 03, 2016
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By: Stephanie Lopez
AMAZING!
September 18, 2016
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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
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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.
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