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This carrot soup recipe is creamy and bright! It’s simple to whip up and comes out with a bold, rich flavor.

Carrot soup
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Here’s a cozy soup recipe that’s like a bowlful of sunshine on a gray day: this simple Carrot Soup recipe! Bold, bright flavor exudes from this orange puree, and it’s lusciously creamy with a hint of cream. It’s quick and simple to put together, with a short ingredient list: great as a first course for cozy dinner or a tasty lunch soup with a grilled cheese. This one always disappears very quickly at our house! Or, try our carrot ginger variation for an even more elevated spin.

Ingredients in this carrot soup recipe

This carrot soup recipe relies mostly on pantry and refrigerator ingredients that come together into a beautiful symphony of flavors. Often we’re not huge fans of pureed soups because they don’t feel as satisfying as chunky, hearty soups that can make a meal. But this carrot soup is absolutely worth it! The way that the carrots blend down into a silky, savory sweet puree makes this recipe one you’ll want to repeat again and again. Here’s what you’ll need:

  • Carrots
  • Yellow onion
  • Garlic
  • Olive oil
  • Vegetable broth
  • Dried dill
  • Heavy cream
  • Salt
Carrot soup

Tips for blending

This carrot soup recipe is made like most other pureed soups: saute the vegetables, add the remaining ingredients and simmer, then blend until pureed. The only part that requires a little know-how is the blending. Here’s what to know:

  • Use a standard blender instead of an immersion (stick) blender. Immersion blenders are slick and easy to use with soups, but they also don’t get them nearly as smooth as a standard blender. Plus, it’s easy to splatter orange splotches all over your kitchen!
  • Carefully transfer the hot soup using a ladle. Don’t pour it all into the blender from the soup pot, or you’ll risk splattering yourself with the hot liquid. A ladle is the way to go.

Variation: carrot ginger soup

This carrot soup is delicious on its own, but our hands down favorite variation is adding a bit of fresh ginger root to make Carrot Ginger Soup. Ginger adds a massive amount of zingy, lightly spicy flavor to this bright puree. It’s absolutely grabbing some fresh ginger at the store to make this one. Use up leftovers by making a batch of Carrot Ginger Dressing or Sesame Ginger Dressing).

Carrot soup recipe

Ways to serve carrot soup

Carrot soup is a pureed soup, so it’s not a meal in itself. But add a few elements and you can turn it into a tasty meal! Here are a few ideas for how to serve carrot soup:

Leftovers and storage info

This carrot soup recipe tastes great the day of making, but it also works well as a make-ahead or meal prep meal! You can make it in advance and store for up to 4 days refrigerated. Reheat it gently on the stovetop over medium heat before serving.

More carrot recipes

Love this popular orange vegetable? Here are a few more carrot recipes you might enjoy:

This carrot soup recipe is…

Vegetarian and gluten-free. For vegan, use a dairy-free cream alterative.

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Carrot soup

Carrot Soup

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This carrot soup recipe is creamy and bright! It’s simple to whip up and comes out with a bold, rich flavor.


  • 1 yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and grated fresh ginger (optional)
  • 4 cups chopped carrots (1 ¾ pounds or about 12 large carrots)
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ¼ teaspoon dried dill
  • ½ teaspoon kosher salt
  • ¼ cup heavy cream
  • Fresh parsley, for serving
  • Croutons, for serving (optional)


  1. Dice the onion. Peel and chop the carrots. Mince the garlic
  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 minute. 
  3. Add the carrots, vegetable broth, dill, and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
  4. Carefully transfer the hot soup to a blender using a ladle. Add the cream and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve with a drizzle of cream and topped with fresh parsley. Leftovers store up to 4 days refrigerated.
  • Category: Soup
  • Method: Blended
  • Cuisine: Soup
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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