Easy Carrot Soup

Amazing good and ridiculously easy! Your family is going to love this easy carrot soup recipe plus it is a great way to use up any leftover cooked carrots or this carrot bag the passed its prime time. I often throw in other forgotten vegetables as well. This easy soup is so delicious.


  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon unsalted butter
  • 1 medium onion quartered
  • 1 garlic clove
  • 1 pound carrots peeled and cut into chunks.
  • 4 cups chicken/vegetable broth
  • 1/2 cup heavy cream check notes for substitutions


  • In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Sauté for a couple of minutes.
  • Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelize.
  • Add garlic slices and continue to stir for another 30 seconds.
  • Pour in the broth and bring the pot to a boil. Partially cover and let it simmer on medium low until carrots are fully cooked and fork tender.
  • When the soup is done, take it off heat and let it cool down a bit before blending until smooth.
  • Pour the blender content into a pot and return to stove top. Add spices and cream.
  • Mix everything well and Let it simmer over medium heat for 5 minutes then serve.


  • Unless you want to make it budget friendly or to cut the calories try not to skip the butter for its delicious flavor.
  • You can add celery stalks to this soup to give it a pleasant taste without overwhelming flavors.
  • Let the soup cool down a bit before blending as it will be very hot.
  • Use your blender and not an immersion blender to make sure the soup is ultra smooth and silky.
  • Spice it up with red pepper flakes, diced tomatoes, turmeric, curry powder, a dash of cinnamon or cumin powder.
  • You can use half and half , milk or blend it with cream cheese if you do not have cream.
  • Pair it with crusty bread, garlic bread or pull apart cheese and garlic bread so delicious.
  • To make it vegan: use vegetable broth and soy milk or coconut cream instead of chicken broth and heavy cream. You can also use vegan butter or double the olive oil.
  • To Store: refrigerate for up to 5 days or freeze for up to 2 months.


Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 476mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9735IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg

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Soup Recipes

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