Carrot Soup

A cozy, creamy carrot soup that’s simple to make and perfect for chilly evenings. This recipe is easy, comforting, and comes together quickly. I often whip it up when I want something warm and nourishing for dinner or a light lunch.

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Why You Will Love This Recipe

This carrot soup is naturally sweet, smooth, and full of flavor, yet simple enough for weeknight dinners. It’s flexible—you can adjust the thickness, add herbs, or even sneak in other vegetables. Leftovers store beautifully, making it freezer-friendly for busy days. It’s budget-friendly, cozy, and a dish the whole family can enjoy, whether for lunch, dinner, or a light snack. Save this recipe for easy, crowd-pleasing meals that feel homemade and heartwarming.

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Ingredients

Tip: Use fresh, firm carrots for the best natural sweetness.

  • 1 pound (450g) carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups (720ml) vegetable or chicken broth
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin (optional)
  • 1/4 cup (60ml) cream or milk (optional, for creaminess)
  • Fresh parsley or chives, for garnish
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Instructions

Step 1: Preparation
Peel and chop carrots into small pieces. Chop onion and mince garlic. This helps everything cook evenly and blend smoothly.

Step 2: Main Cooking Process
In a pot, heat olive oil or butter. Add onions and garlic, cooking until soft and fragrant. Add carrots and stir for a minute.

Step 3: Combining Ingredients
Pour in broth and season with salt, pepper, and cumin. Bring to a boil, then reduce heat and simmer until carrots are tender and easy to mash.

Step 4: Finishing & Final Simmer
Use a blender or immersion blender to puree until smooth. Stir in cream if using, and simmer for a few more minutes to meld flavors. Garnish with parsley or chives before serving.

Why This Recipe Works for Busy Days

Carrot soup is quick to make and stores well, so it’s perfect for meal prep. You can cook it in advance and reheat for lunches or dinners, saving time on hectic evenings. Leftovers can be frozen in portions, making this soup a go-to for fast, nourishing meals without the stress.

Tips & Tricks

  • Softening Carrots: Slice carrots evenly to ensure they cook at the same speed. Avoid large chunks—they can take longer to soften and make blending uneven.
  • Blending Safety: Let the soup cool slightly before using a blender to prevent spills. Small batches work best if you don’t have an immersion blender.
  • Flavor Balance: Taste before adding salt or cream. Carrots are naturally sweet, so adjust seasoning slowly to avoid over-salting.
  • Creamy Texture: For extra silkiness, strain the soup after blending. It removes fibrous bits, giving a smooth, velvety finish.

Variations

  • Meaty Version: Add diced cooked chicken or turkey when combining ingredients. This makes the soup hearty for a light dinner and keeps the flavor mild and family-friendly.
  • Vegetarian Option: Use vegetable broth instead of chicken broth. Add a small potato for extra creaminess without dairy.
  • Ingredient Swap: Substitute sweet potatoes or pumpkin for some carrots. This changes the flavor slightly but keeps the soup naturally sweet and comforting.
  • Flavor Boost: Stir in fresh ginger or a pinch of smoked paprika while cooking for an extra layer of warmth and aroma.

Serving Suggestions

  • With Crusty Bread: Serve in a bowl with a slice of fresh bread for dipping. Perfect for a cozy night in or a light family dinner.
  • Topped with Yogurt: Add a spoon of plain yogurt or sour cream for a creamy contrast and extra richness.
  • With Roasted Veggies: Pair with roasted carrots, parsnips, or zucchini on the side to make a filling meal.
  • Garnish for Style: Sprinkle fresh herbs, seeds, or a drizzle of olive oil for a Pinterest-ready presentation.

Storage Instructions

  • Fridge Storage: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or microwave until steaming hot.
  • Reheating: Stir occasionally while warming to maintain smooth texture. Avoid boiling to prevent separation of cream.
  • Freezing: Freeze in portions in freezer-safe containers. Thaw overnight in the fridge before reheating.
  • Make-ahead Tips: Cook the soup ahead and blend just before serving for fresher flavor. Keeps well for meal prep or busy weeknights.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Rest Time: 0 minutes
  • Total Time: 35 minutes

Nutrition Information (Approximate)

Calories: 120–150 per serving
Protein: 2–4g
Key Nutrients: Vitamin A, fiber
Values may vary depending on exact ingredients and portion size.

FAQs

Yes, it stores well in the fridge for 3–4 days or can be frozen in portions.

Simmer longer to reduce liquid, or add a small potato while cooking for thickness.

Yes, but cooking time may be slightly shorter. No need to thaw first.

Blend in a little cooked potato, sweet potato, or more carrots for a thicker, creamier soup.

Absolutely. Use airtight containers and thaw in the fridge before reheating.

Conclusion

This carrot soup is a cozy, simple recipe you can customize any way you like. It’s great for weeknight dinners, quick lunches, or freezing for later. Smooth, naturally sweet, and warm, it’s a comforting dish that feels homemade with minimal effort. Keep a batch handy for when you need a quick, nourishing bowl of comfort, and enjoy experimenting with herbs and flavors.

Carrot Soup
Print

Carrot Soup

Recipe by Edan Salamon
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

300

kcal

A cozy, creamy carrot soup that’s quick and comforting, perfect for family meals or cold nights.

Ingredients

  • 1 lb (450g) carrots, peeled and chopped

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 3 cups (720ml) vegetable or chicken broth

  • 1 tbsp olive oil or butter

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tsp ground cumin (optional)

  • 1/4 cup (60ml) cream or milk (optional)

  • Fresh parsley or chives, for garnish

Directions

  • Prep
    Peel and chop carrots. Chop onion and mince garlic. Even pieces cook faster and blend smoothly.
  • Cook
    Heat olive oil/butter in a pot. Sauté onions and garlic until soft and fragrant. Add carrots and stir 1 min.
  • Combine
    Add broth, salt, pepper, and cumin. Boil, then simmer until carrots are tender.
  • Blend & Finish
    Blend soup until smooth. Stir in cream if desired and simmer a few more minutes. Garnish with parsley or chives.

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