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    Home » Recipes » Course » Soups + Stews » Carrot Soup

    Carrot Soup

    March 12, 2022 by Valerie Brunmeier

    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure policy.

    A top down shot of a bowl of Carrot Soup with text.

    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.

    A top down shot of Carrot Soup in a white bowl with fresh thyme.

    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 in a white bowl next to a bowl of croutons.

    Carrot Soup Ingredients

    The ingredients for Carrot Soup with text.
    • Butter
    • Extra-virgin olive oil
    • Yellow onion
    • Celery
    • 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

    Carrot Soup being made in a Dutch oven.
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    A top down shot of a bowl of carrot soup topped with cream and thyme.

    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.

    Carrot Soup in a white bowl with sprigs of fresh thyme.

    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.

    A top down shot of Carrot Soup in a white bowl.

    More Wholesome Soup Recipes

    • Creamy Asparagus Soup
    • Instant Pot Navy Bean Soup
    • Creamy Cauliflower Soup
    A top down shot of Carrot Soup in a white bowl with fresh thyme.

    Carrot Soup

    Valerie Brunmeier
    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.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 183 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Storage
    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.

    Nutrition

    Calories: 183kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 347mgPotassium: 544mgFiber: 6gSugar: 11gVitamin A: 25589IUVitamin C: 12mgCalcium: 69mgIron: 1mg
    Keyword carrot soup
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    Filed Under: Gluten-Free, Light, Nut-Free, Soups + Stews, Vegetarian Tagged With: Vegetables

    About Valerie Brunmeier

    Valerie, a long time food blogger and cookbook author, launched Wholesome Made Easy in June of 2020. Her true passion is sharing her experience as a working mom of four to help other busy home cooks create wholesome, delicious meals that take a lighter approach. Her recipes have been featured on Better Homes & Gardens, Good Housekeeping, Redbook, Country Living, Cosmopolitan, Buzzfeed, MSN, Shape Magazine and more.

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    Hi! I’m Valerie Brunmeier, the founder of Wholesome Made Easy. If you are a home cook looking for inspiration to incorporate recipes with a lighter, healthier approach into your menu, you’re in the right place! Read more...

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