The fresh, sweet flavor of carrots shine through in this creamy Carrot Soup recipe. It’s simply seasoned with garlic and fresh thyme and cooks quickly in one pot on the stove.
Pureed soups that feature a single vegetable are a wonderful way to enjoy seasonal produce. They can also be quite economical, especially if that vegetable happens to be carrots. It’s surprisingly quick and easy to turn an inexpensive two pound bag of carrots into this silky, smooth Carrot Soup. Another big benefit is that carrots are one of the first veggies kids learn to love so it’s very likely they’ll be game to try this soup.
This gorgeous soup absolutely evokes all things spring. It’s light and bright, simply seasoned with garlic and fresh thyme and warmed with a hint of cream. In addition, it’s low calorie, gluten free and packs a healthy dose of vitamin A.
Carrot Soup Ingredients
- Extra-virgin olive oil
- Yellow onion
- Fresh garlic cloves
- Fresh thyme – It adds the perfect earthy accent. I highly recommend using fresh herbs for this recipe but dried thyme can be substituted if preferred.
- Carrots – Use an inexpensive bulk bag of de-stemmed carrots or bundled carrots with the stems intact.
- Low sodium broth – Either vegetable broth or chicken broth.
- Heavy cream – You can substitute half and half or your favorite non-dairy milk like unsweetened coconut or almond milk.
- Brown sugar – It’s totally optional but absolutely delicious to enhance the sweetness of the carrots with a little brown sugar.
- Salt and freshly ground black pepper
How to Make Carrot Soup
- Melt the butter with the oil in a Dutch oven or large pot over medium-low heat. Add the onion and celery and cook, stirring occasionally, until softened. Next, add the garlic and thyme and cook and stir for about 30 seconds.
- Add the carrots and broth. Increase the heat as needed to bring the liquid to a boil. Reduce the heat, cover, and cook until the carrots are very tender, about 25 minutes. Remove from the heat.
- Use an immersion blender to puree the soup until completely smooth or alternately, blend the soup in batches in a blender and return it to the pot.
- Add the cream (or half and half), brown sugar (if using), salt and pepper.
Garnish the soup with additional thyme leaves and a drizzle of cream to make this pretty soup even more gorgeous.
Delicious Carrot Soup Variations
- Coconut Curry Carrot Soup – Substitute unsweetened coconut milk for the heavy cream and add 1 teaspoon curry powder.
- Carrot Ginger Soup – Add 1 teaspoon (or more) or grated or minced fresh ginger root along with the carrots and broth.
- Dairy Free Carrot Soup – Omit the butter and use an equal amount of olive oil to sauté the vegetables and use your favorite nondairy milk in place of the heavy cream.
Storing Carrot Soup
Transfer the cooled soup to an airtight container and refrigerate for up to 4 days. For longer storage, use freezer-safe containers and freeze for up to 3 to 4 months. Reheat leftovers gently on the stove or in the microwave.
More Wholesome Soup Recipes
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 1 stalk celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or 1 teaspoon dried, fresh preferred
- 2 pounds carrots, peeled and sliced (½-inch slices)
- 5 cups low sodium vegetable or chicken broth
- ¼ to ⅓ cup heavy cream or half and half, as desired
- 1 tablespoon brown sugar, optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper, or to taste
- Melt the butter with the oil in a Dutch oven over MEDIUM-LOW heat. Add the onion and celery and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and thyme, cook, stirring for about 30 seconds.
- Add the carrots and broth. Increase the heat as needed to bring the liquid to a boil. Reduce heat, cover, and cook until the carrots are very tender, about 25 minutes. Remove from the heat.
- Use an immersion blender to puree the soup until completely smooth or alternately, puree the soup in batches in a blender and return it to the pot. Add the cream (or half and half), brown sugar (if using), salt and pepper.
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