Carrot Soup is a thick, creamy, smooth soup that’s so easy to make in just one pot! Carrots are cooked alongside flavorful ingredients like ginger, garlic, cinnamon and more before being blended to perfection with an immersion blender. This is a nutritious veggie soup that always satisfies!
Carrot Soup
This is one of those healthier recipes that you don’t make just because of the nutritional value – you make it because of how delicious it is. The very best of both worlds! It’s a smooth, creamy soup that features carrots as the star of the show. Carrots are cooked in butter until nice and soft with other ingredients like garlic, ginger, and a few seasonings. Then the broth is poured in and simmered until everything is ready to blend! Once blended, you stir in the heavy cream and a squeeze of fresh lemon juice before diving in with your spoon. It’s easy to make but pretty impressive to serve! Just don’t forget to dress it up with garnishes like a drizzle of cream, chiffoned basil and crunchy croutons to give it some texture.
Check out more of my favorite smooth vegetable soup recipes like Easy Pumpkin Soup and Roasted Tomato Soup.
How to Make Carrot Soup
- Cook the veggies. Melt butter in a pot over medium heat. Add onions and cook until translucent. Add carrots and cook until they begin to soften. Stir in the garlic, ginger, cinnamon, salt and pepper. Cook until fragrant.
- Add broth and continue cooking. Turn up the heat to high. Pour in the broth. Once boiling, lower the heat back down to a gentle simmer and cook for 45 minutes, or until the carrots are soft enough to smash between your fingers.
- Blend. Use an immersion blender (or regular blender) to blend the soup together until smooth.
- Make it creamy. Stir in the heavy cream and fresh lemon juice. Simmer for another 10 minutes or so and stir occasionally.Â
Serving Suggestions
If you really wanted to go over the top, consider serving your carrot soup in a Homemade Bread Bowl. This soup is great all by itself or served as a side dish next to an entree like Easy Baked Chicken Breast or Slow Cooker Pork Chops.
Storing and Reheating
Once the creamy carrot soup has cooled to room temperature, store it in an airtight container in the fridge for up to 4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through. Be careful not to overheat it because it may scald the cream!
I don’t recommend freezing carrot soup. Because of the heavy cream it tends to not thaw very well.
Recipe Notes
- Butter – I like to use salted butter, but you can use unsalted if you want to control the amount of sodium in the entire soup.
- Vidalia Onion – These have a natural sweet flavor that compliments the other ingredients perfectly.
- Garlic – I recommend using freshly smashed and minced garlic for the very best flavor.
- Ginger – In a pinch, you can use dried ginger or ginger powder. However, I do highly recommend using fresh ginger if you can!
- Heavy Cream – I love using heavy cream in this soup recipe because it makes it so thick and creamy! If you want a thinner consistency, you can always opt for half and half instead.
- Vegetable Broth – Low-sodium vegetable broth is preferred! If you use regular vegetable broth that has a salty taste, you may want to omit the additional salt that this recipe calls for.
- Carrots – Did you know that carrots are loaded with vitamin A, antioxidants, fiber, beta-carotene and so much more.
Enjoy!
~Nichole
Carrot Soup
Ingredients
- 4 Tablespoons Salted Butter
- 1 Large Vidalia Onion diced
- 2 1/2 Pounds Large Carrots peeled and cut into 1-inch pieces
- 3 Cloves Garlic finely minced
- 1 1-inch Thumb Ginger, peeled and minced or grated
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground White Pepper
- 6 Cups Low-Sodium Vegetable Broth
- 1 Cup Heavy Cream
- 1/2 Lemon juiced
Instructions
- Melt the butter in a soup pot over medium heat then cook the onion until translucent, about 5 minutes.
- Add the carrots and cook until they start to soften, about 5 minutes.
- Stir in the garlic, ginger, cinnamon, salt, and pepper and cook until fragrant, about 2 minutes.
- Turn the heat up to high and pour in the broth, once boiling turn the heat back down and simmer for 45 minutes or until the carrots are soft enough to smash between your fingers. (If too much of the broth evaporates, pour in 1 cup of water or broth until it’s about 2 inches above the carrots.)
- Use an immersion blender or regular blender to blend until smooth and if using a regular blender, pour it back into the pot. (If using a blender, you may need to do this in batches.)
- Stir in the heavy cream and lemon juice and simmer for another 10 minutes, stirring occasionally.
- Serve with a drizzle of heavy cream, croutons, and chiffonade basil if desired.
Just made it and it was phenomenal!!! My husband was a bit apprehensive trying it and consumed 2 bowls. Definitely a keeper (husband and soup)