Luxuriously creamy and rich yet so good for you! This soup will warm you up and it only takes 30 minutes to make!
If you love this easy carrot soup recipe, be sure and try Butternut Squash Soup next!
Amazing good and ridiculously easy! Your family is going to love it 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.
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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!
❤️ Why you’ll love this recipe
I’ve started by sauteing onion, garlic and carrots to bring up their flavor and ensure the carrot flavor remained at the forefront. You can cook in chicken or vegetable broth but I did not like it much with water. So use whatever you have or like.
🛒 Ingredients
For the ingredient measurements, please refer to the recipe card at the bottom of this post.
Ingredient Notes
- Carrots, lots of carrots as they are the main hero here.
- Onion and garlic for an essential flavor base.
- Oil and butter for sauteing 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 or 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!
- 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 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 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.
- 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.
🥣 Variations
- 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.
You might also like
There’s a lot of delicious, creamy soups on the blog to try like potato, roasted cauliflower or asparagus soup. Here are more of my soup and stew favorites!
Amira, thank you again for the sharing this lovely recipe for carrot soup! I know it’s going to be a real hit with readers. It’s easy to make, affordable and most importantly…. delicious!
When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your photos!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
🍳 Recipe
Easy Carrot Soup Recipe
Ingredients
- 1 Tablespoon 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 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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