Carrot Soup

5 from 14 votes
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An easy, healthy, and creamy Carrot Soup recipe loaded with fresh flavors! This soup makes for a comforting treat on a busy weeknight. Make a double batch and have plenty of leftovers for the entire week.

If you love soup as much as me, especially this time of year, try making my chorizo lentil soup or this uber-popular crack chicken soup.

Creamy Carrot Soup served in a bowl with a garnish of diced bacon and a spoon stirring through the soup.


Just carrots, chopped onions, garlic, and fresh herbs are all you need for this homemade carrot soup. It’s deliciously rich in flavor and comes together in just 30 minutes. Perfect as a side or as a meal on its own, this creamy soup is a great way to enjoy sweet carrots in a healthy and filling dish.

When I first made this soup many moons ago, I was skeptical that such simple ingredients could create something so flavorful. But after just one spoonful, I was hooked! So, I started giving it to my toddler, and she loved it! I continued to feed her this soup so often that we started to believe the rumors about your skin turning orange if you eat too many carrots. ‘Cause hers did! 👀

Why I Love This Carrot Soup Recipe

Quick and Easy: This is one of my all-time favorite creamy soups because it requires only a handful of ingredients and just half an hour of my time. It’s perfect for busy weeknights or even lunch. Pair it with the best skillet bread and a fresh chef salad to make it a full meal.

Highly Customizable: This easy soup is versatile. Want it vegetarian? Just skip the bacon. Need a vegan option? Skip the bacon and the cream. The pureed carrots create a thick, rich soup all on their own.

Rich Flavor: Despite its simplicity, my nutritious carrot soup is packed with flavor. The combination of fresh ingredients and the natural sweetness of the carrots makes this a truly delicious dish that never disappoints.

Carrot Soup in a bowl

What You’ll Need

To make this delicious carrot soup recipe, you’ll need just a handful of simple ingredients that you can easily grab at your local grocery store. For the full recipe, with exact amounts and detailed instructions, scroll down to the recipe card.

  • Thick-cut bacon – Contributes a smoky, savory flavor and a bit of crunch to the soup.
  • Butter – Adds richness and a smooth texture to the soup.
  • Extra virgin olive oil – You can use any cooking oil to sauté the vegetables.
  • Yellow onion – I almost always use small yellow onions but a white onion will work just as well here.
  • Carrots – You will need 5 cups of chopped carrots.
  • Fresh garlic: Use garlic powder if fresh isn’t available.
  • Chili powder – Adds a mild heat and enhances the overall flavor.
  • Salt & black pepper – Enhances the natural flavors of the ingredients.
  • Fresh thyme sprigs – The herbs infuse the soup with a subtle, earthy flavor. Dried thyme will also work, but use less.
  • Low sodium vegetable broth – Chicken stock or chicken broth are good alternatives.
  • Heavy cream or Half & Half – Contributes creaminess and richness to the soup. A can of coconut milk is a great substitute.
  • Thyme leaves (for garnish) – Adds a fresh touch to the finished soup. You can use other fresh herbs like parsley or chives.

How To Make Carrot Soup

I based this easy soup on my butternut squash soup, which is possibly the best thing that ever happened to butternut squash, in my humble opinion. We are basically adding all ingredients into a Dutch oven and cooking everything together until deliciously tender and creamy.

  1. Cook the bacon: Set a soup pot over medium-high heat. Add diced bacon, if using, and cook until crispy. Remove the bacon and set it aside.
  2. Add fats: Add butter and olive oil to the large pot.
  3. Chop and cook the veggies: Begin by chopping an onion and several large carrots. Add the chopped onions and carrots to the pot and cook for 5 minutes until they start to soften.
  4. Add seasonings: Stir in minced garlic, chili powder, salt, pepper, and fresh thyme sprigs.
  5. Simmer: Pour in the vegetable stock, cover the soup pot, and let it cook for 20 minutes or until the carrots are tender.
  6. Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. A food processor or a high-powered blender will also work but you’ll want to process the soup in batches.
  7. Add cream: Stir in heavy cream or half & half for added richness, then ladle the soup into bowls.
  8. Garnish: Before serving, top each bowl with the crispy bacon. For a bit of acidity, add a squeeze of lemon juice.

Recipe Tips & Variations

  • Roasted carrots. For a richer flavor, try roasting the carrots before adding them to the soup. Simply toss them in olive oil, salt, and pepper, and roast at 400°F for about 25 minutes until they are tender and slightly caramelized. This will add a deeper, sweeter flavor to the creamy carrot soup.
  • Adjust the creaminess. If you prefer a lighter soup, you can skip the cream and use coconut milk instead. It will still provide a creamy texture and add a subtle hint of coconut flavor that pairs so well with the sweet carrots.
  • Spice it up. Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
  • Herb variations and garnishes. Experiment with different fresh herbs. For a garnish, add a dollop of sour cream or some chopped roasted peanuts. Freshly grated Parmesan cheese and a slice of crusty bread are great!
  • Make it a meal. Add cooked lentils or chickpeas to the soup for added protein and fiber, turning your creamy carrot soup into a more filling main course.
  • Flavor boost. Stir in a bit of ginger powder or curry powder while cooking the onions and carrots for an additional layer of flavor. These spices pair nicely with the natural sweetness of the carrots.
Overhead shot of a bowl with soup and a garnish of heavy cream.

How To Store Leftovers

A big bonus of this carrot soup recipe is that it’s freezer friendly! I find that zip-top freezer bags work best for freezing soups. They save space and are super convenient for portioning out individual servings. Just make sure to let the soup cool completely before pouring it into the bags and freeze it for up to 3 months.

To refrigerate your leftovers, simply transfer the soup to an airtight container and store in the fridge for up to 4 days.

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5 from 14 votes

Carrot Soup

Easy, healthy, and deliciously creamy, this carrot soup recipe is loaded with fresh flavors and makes for a cozy treat on a busy weeknight.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 4 slices thick-cut bacon, diced
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 5 to 6 large carrots, chopped (you need 5 cups chopped carrots)
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 3 sprigs fresh thyme
  • 6 cups low sodium vegetable broth
  • ½ cup heavy cream, or half & half, optional
  • fresh thyme leaves, for garnish
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  • Set a Dutch oven or a large pot over medium-high heat. Add in the diced bacon and cook it to a desired crispness. Using a slotted spoon, remove the bacon and set it aside. Keep the bacon drippings in the pot.
  • Add butter and olive oil to the soup pot. Stir in the chopped onions and carrots; cook for 5 minutes, stirring frequently. Add the minced garlic, chili powder, salt, and pepper and stir in the thyme sprigs and vegetable broth; set the heat to high and bring the soup to a boil.
  • Then, lower the heat to medium and cover the pot; cook for 20 minutes or until the carrots are very soft.
  • Remove the thyme sprigs, and, using an immersion blender, puree the soup until completely blended and smooth.
  • Stir in the heavy cream and cook for a minute. Then, taste the soup for salt and pepper and adjust accordingly.
  • Remove from heat, ladle the soup into bowls, and top with the cooked bacon.
  • Garnish with fresh thyme leaves and serve.


If you do not have an immersion blender, use a regular blender or food processor. Blend the soup in batches and pour out each blended batch back into the soup pot.


Serving: 1cup | Calories: 187kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 1018mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7105IU | Vitamin C: 4.2mg | Calcium: 29mg | Iron: 0.3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Jane Bregman says:

    Delicious heathy inexpensive soup that is easy and quick to make. The bacon and cream add to flavor but not essential. Tasty without

  2. Lisa says:

    Yum .. yum.. the chilli powder was surprising to me. I didn’t use cream but the soup was still smooth. Completely surprised by the chilli powder and how it was just right

    1. Katerina Petrovska says:

      That’s great! I am very happy you enjoyed it! Thank YOU! 🙂

  3. Alma says:

    Made this soup and it was pretty delicious. I’m not a thyme lover so I added some fresh grated nutmeg! It was pretty thick so I added only a pour or two of the cream. Thanks for the “main” recipe!

  4. Gwyneth says:

    Cream of Carrot soup is one of my favorite comfort go to. This recipe looks (and from the other comments) good – I cannot wait to try this recipe.

    Quick questions: Can I substitute nonfat plain greek yogurt in place of the half and half or cream? AND if the yogurt is used, might there be any issue with freezing the soup?


    1. Katerina Petrovska says:

      I’d say not to because it will curdle, but you can give it a try. First, you will need to temper the yogurt; so add a small amount of warm soup to a bowl, whisk in the yogurt, whisk fast, then add the mixture back into the soup. This *should* prevent it from curdling, but I can’t guarantee 100%. 🙂 I do hope it turns out. If you have a minute, please let me know. Enjoy! 🙂

  5. Celeste Young says:

    What a nice carrot soup recipe. With the bacon, I felt like I had enough protein for it to “stick to my ribs” when I had soup & salad for lunch.
    I followed the recipe as written but ended up garnishing with chopped chives and yogurt instead of thyme and half and half. I’d make it again!

  6. Supriya Kutty says:

    Loved that soup! It’s looking very healthy and delicious, just can’t wait to gulp it down. I’m always looking for new healthy recipes to try. I will try this at home at let you know. Thank you so much for this recipe. Have a nice day

  7. Marylin says:

    A great healthy soup

  8. Cathy says:

    Such a fabulous way to use carrots!!

    1. Deirdre says:

      I made this today. It was excellent. I didn’t use the bacon and it’s still as delicious