Creamy Carrot Soup is irresistibly fresh, rich, velvety smooth, and comforting. It’s easy to make in one pot in just under 30 minutes and is low calorie at only 187 calories per serving. Serve with toasted bread for the perfect Fall/Winter dinner!
As the temperatures drop, this Creamy Carrot Soup will brighten up those crisp, chilly days. The recipe is simple to make and comes together with very little effort. It’s wonderfully sweet and savory and it makes for a light, yet satisfying vegetarian lunch or dinner. Plus, leftovers keep for days, so it’s great for meal prep and heating up throughout the week.
Reasons you’ll love this recipe
- It’s warm and comforting: This carrot soup is thick, creamy and hearty. It’s the perfect comfort food to come home to on a chilly day!
- Simple ingredients: The ingredients you need to make this easy soup are fresh, nutritious and won’t break the bank!
- Nourishing: Not only is this recipe delicious, it’s loaded with vegetables, making it a great source of essential nutrients, including vitamins, minerals, antioxidants and fiber.
If you love soup as much as I do this time of year, try our creamy taco soup, red lentil soup, or pumpkin soup next or check out our full line of delicious soups & stews here!
Ingredients you’ll need
Nothing too fancy in this creamy carrot soup recipe. All you need are some fresh veggies, a few seasonings, broth and cream. Here’s the lineup:
- Carrots: Don’t use baby carrots for carrot soup. Large peeled carrots will give this recipe the best taste and texture.
- Onion: Use a sweet yellow onion that will become deliciously caramelized and savory when cooked.
- Garlic: When sautéed, the garlic becomes buttery, more mellow, nutty, and rich.
- Spices: A blend of chili powder, ground cumin, and ground ginger, plus salt and freshly ground black pepper adds major flavor.
- Broth: Low-sodium vegetable broth adds flavor while providing the perfect consistency.
- Cream: The heavy cream is optional, but highly recommended for major creaminess.
Souper Cubes
Easy Meal Prep Container and Kitchen Storage Solution – Silicone Molds for Food, Soup, Smoothie Storage and More. These cubes are perfect for freezing any leftover soup!
Variations and substitutions
- For a more mild onion flavor, you can use 1 to 2 shallots instead of the yellow onion.
- Chicken broth is fine to use in place of the vegetable broth, just keep in mind that the soup will no longer be vegetarian.
- For less calories, try using half & half instead of heavy cream.
- For extra color and presentation, garnish with toppings like bacon bits, croutons and/or fresh herbs.
- Omit the cream to make vegan carrot soup.
How to make creamy carrot soup
- Sauté the vegetables: Heat a large heavy-duty pot to medium-high heat. Add the oil, chopped carrots and onion. Sauté for 4-5 minutes or until the onions are slightly golden. Stir in the garlic and spices and sauté for another minute then pour in the vegetable broth. Lower heat to medium-low and cook, slightly covered for 20 minutes or until carrots are softened.
- Blend : Use an immersion blender to blend until smooth.
- Add cream: Stir in the heavy cream and bring to a gentle simmer then turn off the heat. Taste the soup and adjust the spices to taste.
- Garnish and serve: Spoon into serving bowls and garnish with a swirl of heavy cream and fresh chopped herbs, if desired.
Helpful tips
- Blending in a blender: If you don’t have an immersion blender, you can use a regular blender. When blending hot soup, ensure the blender lid is tightly secured and gradually increase the speed. If your blender has a “soup” or “hot” setting, use that. Open the lid carefully to release steam.
- Adjust the thickness of the soup: If this soup turns out too thick for your liking, feel free to add extra broth. Keep in mind that as it cools, it gets thicker and you may need to add extra liquid to leftovers.
Frequently asked questions
Do you have to peel carrots to make soup?
Yes, you will need to peel and chop the carrots before cooking them for the soup. This will ensure the soup has a the best smooth texture.
What to serve with carrot soup?
This carrot soup is fantastic served just with some crusty bread on the side, but if you want a heartier meal, pair it with a grilled cheese sandwich or a fresh green salad.
More Delicious Soups to try
Creamy Carrot Soup
Ingredients
- 1 tablespoon avocado oil or butter
- 4-5 large carrots , chopped (about 4 cups chopped carrots)
- 1 small yellow onion , finely chopped
- 3 cloves garlic , minced
- ½ teaspoon EACH chili powder, ground cumin, ground ginger
- 1 teaspoon salt, or to taste
- freshly ground black pepper to taste
- 4 cups low-sodium vegetable broth, (32 oz carton)
- ½ cup heavy cream or half & half, optional
Instructions
- Heat a large heavy-duty pot to medium-high heat. Add the oil, chopped carrots and onion. Sauté for 4-5 minutes or until the onions are slightly golden. Stir in the garlic and spices and sauté for another minute then pour in the vegetable broth. Lower heat to medium-low and cook, slightly covered for 20 minutes or until carrots are softened.
- Use an immersion blender to blend until smooth. Stir in the heavy cream and bring to a gentle simmer then turn off the heat. Taste the soup and adjust the spices to taste.
- Spoon into serving bowls and garnish with a swirl of heavy cream and fresh chopped herbs, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
Storage tips
- Storing leftovers: Store this creamy carrot soup in an airtight container in the fridge for up to 4-5 days. When you’re ready to enjoy, reheat it in the microwave or on the stovetop over low heat.
- Freezing: You can freeze this soup if you use heavy cream. Other milk products don’t freeze well, so I wouldn’t recommend freezing it if you use regular milk or half-and-half. However, you could freeze it and add cream or milk after thawing.
