Carrot Soup Recipe

This simple carrot soup recipe is one of our favorites for cold-weather meals. A combination of simmering carrots and veggies brings out a sweet and earthy flavor. Then milk and cream are added before everything is puréed into a luscious, silky-smooth consistency.

Beyond that, this carrot soup is an excellent introduction to vegetables for kids, as the ingredients are readily available, familiar, and delicious.

Carrot Soup’s Benefits

Carrots are not only great for soup but also packed with nutrients.

First, carrots are rich in plant components known as carotenoids, a compound your body changes into vitamin A. Carotenoids support our immune systems and are important for healthy eyes, skin, and mucosal membranes.

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Second, there are several vitamins and minerals, such as potassium and vitamin K in carrots. Potassium is essential for healthy blood pressure, while vitamin K is important for blood clotting and can support bone health.

Finally, with the addition of extra vegetables, this carrot soup contains a good amount of fiber, 3 g per serving (about 10% of the recommended daily intake from the USDA’s Dietary Guidelines). Fiber can help you maintain a healthy weight and reduce your risk of heart disease.

What Else Can You Add to This Soup?

In this recipe, carrots are the stars, but with some additional aromatic ingredients the soup will be even more satisfying.

We added onion and celery, which complement the carrot flavor for a more complex soup base. Due to the fresh vegetables the base is light, but has a great deal of intensity from the sautéed onions.

Our carrot soup makes a great foundation for add-ins like butternut squashes, potatoes, and lentils. Spices are another way to adapt this soup to your preference.

Ginger or cumin impart a delightful freshness and complement the sweetness of the carrots. On the other hand, curry powder adds a layer of complexity to the soup’s overall flavor.

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How to Serve

Our carrot soup, like other puréed soups, is not a complete meal. It is intended as an appetizer or a side dish that complements another dish.

Our favorite way is to serve it with toasted baguette, garlic bread, crackers, or even toast dippers. Additionally, you might have it alongside grilled cheese sandwiches.

This hearty soup also makes a delicious accompaniment to winter salads and even holiday entrees. Carrots pair wonderfully with so many other flavors; you can be creative and experiment to make them a versatile addition to your repertoire.

Storage and Reheating

For storage, transfer the carrot soup to an airtight container or Ziploc bag and place it in the refrigerator for 3 days. Frozen soup can last for up to 3 months if kept in an airtight container (leaving a 1-inch headspace for liquid expansion).

When ready for the soup, microwave it for 2 – 3 minutes on high power. Remove the soup halfway and give it a good stir to ensure that it is warm through.

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The soup can also be reheated in a small saucepan on the stove. Stir occasionally until the soup is piping hot before serving up.

How to Make Carrot Soup

5 from 1 vote

Our carrot soup recipe is an excellent way to use forgotten veggies from the refrigerator. The soup is creamy and bursting with carrot flavor.

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• cook TIME 25 mins
• prep TIME 10 mins
• total TIME 35 mins

• COURSE Side Dish
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 162 kcal

INGREDIENTS

1x2x3x

• 12 oz carrot (cubed)
• 2 oz onion (chopped)
• 1 oz celery (chopped)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup unsalted chicken broth
• 1 cup milk
• 2 1/2 tbsp heavy cream
• 1 oz French baguette (4 slices)
• 2 tbsp parsley (chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Prepare the carrot: Peel them and cut them on the diagonal so each piece is about ½-inch thick at the widest part.

2

Prepare the onion: Cut away the onion’s top and bottom and dice them into small pieces.

3

Prepare the celery: Cut off the top and the white portion of the celery stalk before slicing it at an angle to create thin half-moon-shaped pieces.

4

Slice the baguette: Use a serrated knife (or a sharp knife) to slice the baguette crosswise into small, almost circular pieces. You need 4 slices for this recipe.

5

Prepare the parsley: Chop the parsley leaves. Discard the bottom, leafless section of the stems.

Cook:

1

Sauté the vegetables: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 oz onion, 1 oz celery, and 12 oz carrot and cook for 3 minutes, stirring occasionally.

2

Add broth, milk, and seasoning: Add 1/4 tsp salt, 1/4 tsp pepper, 1 cup unsalted chicken broth, and 1 cup milk to the pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes or until the carrots are soft.

3

Stir in cream: Add 2 1/2 tbsps heavy cream and stir to combine. Take off the heat.

4

Blend the soup: Let the soup cool slightly before blending to a creamy and smooth consistency. You can use a hand blender, a blender, or a food processor.

5

Bake the baguette: Add 4 slices of baguette to the air fryer basket and bake at 350 ℉ for 3 minutes. Remove the bread from the air fryer.

6

Serve the soup: Pour the soup into serving bowls. Sprinkle with 2 tbsp chopped parsley. Serve the soup hot with bread.

NUTRITION

Nutrition Facts

How to Make Carrot Soup

Amount Per Serving (1 serving)

Calories 162Calories from Fat 81

% Daily Value*

Fat 9g

14%

Saturated Fat 3.8g

24%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 18mg

6%

Sodium 290mg

13%

Potassium 447mg

13%

Carbohydrate 17g

6%

Fiber 3g

13%

Sugar 8g

9%

Protein 4g

8%

Vitamin A 14508IU

290%

Vitamin C 9mg

11%

Calcium 122mg

12%

Iron 1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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