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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.

EatingWell Magazine, Soup Cookbook


Read the full recipe after the video.

Recipe Summary

40 mins
50 mins

Is Carrot Soup Vegetarian?

It can be! We like the savory flavor of chicken broth, but if you want a vegetarian soup, chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth for its hearty, rich flavor and light golden color. (Vegetable broth will work too, but it may darken the color.) Sometimes called "no-chicken" broth, it can be found with the soups in the natural-foods section of most supermarkets.

Can I Make Carrot Soup Ahead?

Yes! Cover and refrigerate Carrot Soup for up to 4 days or freeze for up to 3 months.

How to Make Carrot Soup Extra Creamy

The easiest way to make your carrot soup creamy is to simply add cream after it's blended (We prefer half-and-half to cut back on saturated fat.) If you want to skip the cream entirely, using a high-powered stand blender can give you light and creamy results. A regular stand blender works well too, but you may have to blend it for longer. When using any stand blender, be sure to remove the center piece from the lid and hold a clean towel over the hole to prevent burns. An immersion blender will blend the soup, but it tends to not blend it as finely so the result will be less creamy.

Additional reporting by Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 2 cups
176 calories; protein 6.8g; carbohydrates 21.7g; dietary fiber 5.2g; sugars 9.2g; fat 8.3g; saturated fat 2.8g; cholesterol 7.6mg; vitamin a iu 26873.8IU; vitamin c 12.6mg; folate 39.5mcg; calcium 81.2mg; iron 1.1mg; magnesium 27.5mg; potassium 794.8mg; sodium 486.4mg; thiamin 0.1mg.

3 1/2 vegetable, 1 1/2 fat