Carrot Soup

14 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
  • 1/2 cup half-and-half (optional)
  • 1/2 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; 26874 IU vitamin A; 13 mg vitamin C; 81 mg calcium; 1 mg iron; 486 mg sodium; 795 mg potassium
  • Nutrition Bonus: Vitamin A (269% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

Reviews 14

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.
January 14, 2016
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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
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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
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By: EatingWell User
soooo easy! so good!!!!!!!!!!!!! I can (and will) make this over and over! Pros: low-fat
August 07, 2015
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By: EatingWell User
Love this soup I made this soup with fresh carrots from my daughter's garden. I did add 2 tsp. of freshly grated ginger root, just before pureeing. And yes I used the half and half but next time I might use the suggestions of those who used fat free buttermilk. Pros: light and tasty Cons: Lots of chopping
July 17, 2015
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By: EatingWell User
Light, flavorful and FILLING! I had tons of carrots in my CSA box this week and wanted a fun, new way to use them. I had everything on hand except celery and, aside from that omission, followed the recipe exactly. It was DELICIOUS! It's light and full of flavor, but make no mistake - this will totally fill you up. Like another reviewer, I used an immersion blender. Easy dinner, easy cleanup. I can't wait to make this again. :-) Pros: Easy to make
January 31, 2015
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By: EatingWell User
Does it taste as good as it smells? I'm in the middle of making this soup for the first time, and already I love it. I woke up early this morning to feed the dogs and was feeling restless. I looked in the fridge and realized we had a lot of carrots to use up. A quick search and I found this recipe. Based on some previous carrot soups I have made I added a couple pinches of ginger and a tablespoon of basil. I'm also substituting homo milk for the half-and-half. I have high hopes for this fragrant pot of goodness! Pros: Easy to make, good batch size, short ingredient list, easily customized
December 07, 2014
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By: EatingWell User
Absolutely addictive! I am making this soup for the second time in two weeks. I had a big bag of carrots and wanted to use them up. I had no celery but it did not matter. I added a little extra fresh garlic (which I do to most of my recipes) and a teaspoon of smoked paprika. Voila! So delicious. Thank you so much for this recipe! Pros: Easy to make, versatile, delicious! Cons: None

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