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. So easy and delicious.
If you love this meal, be sure and try this Easy Potato Soup Recipe next!
Luxuriously rich this easy recipe for creamy Carrot Soup is on the table in just 30 minutes! It's just delicious and is perfect for an easy lunch or light dinner.
Recipe Backstory
Hey friends - before you get any further, I want to introduce you to my lovely friend Amira. She is graciously sharing her recipe with us today, while I'm recuperating from surgery.
Beyond the fact she is the super talented photographer, editor, writer and blogger extraordinaire at Amira's Pantry, she's also one of the most beautiful, humble people I've ever met! Her positive attitude and quick smile is one of my favorite things about her!
On her blog Amira shares amazing mediterranean recipes that are family tested and approved. Her recipes are authentic and delicious, like Lentil Soup or this Moroccan Soup - YUM!!!
She also shares yummy recipes like apple butter and Chocolate Pumpkin Cake that looks amazingly delicious and is perfect for fall. There's something for everyone!
You'll definitely want to swing by and visit her blog!
Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- Carrots, lots of carrots as they are the hero here! If you have leftover roasted carrots, they would be perfect for this recipe! Plus that roasted carrot flavor is so amazing!
- Onion and garlic for an essential flavor base.
- Oil and butter for sautéing vegetables. Try not to skip the butter if possible but of course you can use all olive oil for a lighter version. Butter enhances the flavor so much plus it helps in thickening the soup.
- Chicken or vegetable broth/ stock this adds an extra layer of of flavor to the soup.
- Cream preferably the heavy one as this makes for a rich and thickened soup. If you want to go lighter you can use half and half, milk or full fat coconut milk.
- Salt and pepper, keep it simple. Add a dash of cayenne for an extra kick if you want.
Instructions
This is an overview of the instructions for this easy carrot soup recipe. For the complete directions just scroll down to the bottom!
I sauté onion, garlic and carrots to bring up their flavor and ensure the carrot flavor remained at the forefront.
- In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Saute for a couple of minutes.
- Add carrots and keep stirring for 5 minutes to roast the carrots and get them tender and partially caramelized.
- 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 blend 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 for 5 minutes then serve.
See how easy this is? This is a wonderful soup and such a lovely meal!
Tips
- 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 use half and half , milk or blend it with cream cheese if you do not have cream.
- Let the soup cool down a bit before blending as it will be very hot.
- Using your blender (and not an immersion blender) will make the soup ultra smooth and creamy.
- Cook in chicken or vegetable stock. Water just doesn't have enough flavor (IMO).
- 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.
Variatons
- You can add celery stalks to this soup to give it a pleasant taste without overwhelming flavors.
- Spice it up with red pepper flakes, diced tomatoes, turmeric, curry powder, a dash of cinnamon or cumin powder.
- Pair it with crusty bread, garlic bread or sweet fluffy bread rolls so delicious.
Related Recipes
Doesn't this simple carrot soup recipes sound luscious and amazing?!! We think it's really delicious and I hope you do too! I have a great recipe for roasted carrots on the blog and here are a few more great soup recipes I'd love you to try!
There's a lot of great soups on the blog to try like homemade alphabet soup recipe, roasted cauliflower or asparagus soup.
You'll love this recipe for tomato bisque soup - it's such a lovely recipe!
This Butternut Squash Soup Recipe is super cream and delicious as well!
Click here for the soup recipes my readers say are the Best Soup Recipes Ever!
Amira, thank you again for the sharing your lovely recipe for how to make homemade carrot soup! I know it's going to be a real hit with readers. It's easy to make, affordable and most importantly.... delicious!
Recipe
Easy Carrot Soup Recipe
Ingredients
- 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
- ½ cup heavy cream check notes for substitutions
Instructions
- 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.
Notes
- 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.
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