Creamy Carrot Soup Recipe

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An easy, healthy & 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.

Creamy Carrot Soup Carrot Soup in a bowl


Just carrots, onions, garlic, and herbs are all you need for homemade, low carb Carrot Soup. It’s deliciously rich in flavor and comes together in just 30 minutes. Perfect either as a side, or as a meal in itself, this healthy and filling Carrot Soup is a great addition to your dinner.

If you ask me, this is THE BEST Carrot Soup recipe, right here. This is one of my all-time favorite soups that requires a handful of ingredients, and 30 minutes of your time.

Also, this soup is one of those quick to throw together recipes and it’s very customizable. Want it vegetarian? Skip the bacon. Need a vegan option? Skip the bacon and the cream. To be honest, you don’t even need cream – pureed carrots make a thick soup without heavy cream. 

Chopped carrots and onions in dutch oven.


I based this recipe off of my Butternut Squash Soup recipe, which is possibly the best thing that ever did happen to butternut squash. IMHO.

We are basically adding all ingredients into a dutch oven and cooking everything together until tender. 

  1. Start with chopping up an onion and about 5 to 6 large carrots. You will need 5 cups of chopped carrots. 
  2. Add those to the soup pot or dutch oven, and cook for 5 minutes.
  3. Stir in plenty of minced garlic, some chili powder, salt, pepper, and fresh sprigs of thyme.
  4. Add vegetable broth, cover, and cook for 20 minutes, or until carrots are soft. 
  5. Grab an immersion blender and blend for several minutes, or until carrots are completely pureed and the soup is smooth and creamy. 
  6. Stir in heavy cream or half & half, and serve.  
  7. Top with crispy bacon for an added treat.

Pureed carrots



I find that zip-top freezer bags are best for freezing soups. They don’t require a lot of space, and are more convenient because you can use more bags and portion out in individual servings.

  • Before freezing, allow soup to cool completely.
  • Pour soup into zip-top freezer bags; seal and store in freezer for up to 3 months.


  • Transfer leftover soup to an airtight container. 
  • Cover and keep in the fridge for up to 4 days. 

Creamy Carrot Soup with Bacon




5 from 13 votes
Creamy Carrot Soup

Creamy Carrot Soup

7 7 7
WW Freestyle: 5
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Easy, healthy, deliciously creamy Carrot Soup loaded with fresh flavors makes for a comforting treat on a busy weeknight. 
Course: Dinner, Side Dish, Soup
Cuisine: American
Servings: 8 servings
Calories: 187


  • 4 slices thick-cut bacon, diced (optional)
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, chopped
  • 5 to 6 large carrots, chopped (you need 5 cups chopped carrots)
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 3 sprigs fresh thyme
  • 6 cups low sodium vegetable broth
  • 1/2 cup heavy cream or Half & Half, optional
  • fresh thyme leaves, for garnish


  • Set a dutch oven or soup pot over medium-high heat.
  • Add diced bacon, if using, and cook to a desired crispness. Remove bacon from the pot and set aside.
  • Add butter and olive oil to the pot and set over Medium-High heat.
  • Stir in chopped onions and carrots; cook for 5 minutes, stirring frequently.
  • Stir in minced garlic, chili powder, salt, and pepper.
  • Add thyme sprigs and vegetable broth; stir, set heat to High and bring to a boil.
  • Lower heat to Medium and cover the pot; cook for 20 minutes, or until carrots are very soft.
  • Uncover, remove thyme sprigs, and, using an immersion blender, puree the soup for several minutes, or until completely blended and smooth.
  • Stir in heavy cream or Half & Half, if using.
  • Taste for seasonings and adjust accordingly.
  • Ladle soup into bowls and top with prepared bacon.
  • Garnish with fresh thyme and serve.


  • Skip the bacon and heavy cream to REDUCE POINTS down to 2.
  • If you do not have an immersion blender, transfer all cooked ingredients into a regular blender. Blend in batches and pour out each blended batch back into the soup pot.
Nutrition Facts
Creamy Carrot Soup
Amount Per Serving (1 cup)
Calories 187 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g30%
Cholesterol 36mg12%
Sodium 1018mg42%
Potassium 198mg6%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 7105IU142%
Vitamin C 4.2mg5%
Calcium 29mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: carrot soup recipe, carrots recipe, side dish recipes, soup recipes

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20 Responses
  1. Lisa

    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

  2. Alma

    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!

  3. Gwyneth

    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

      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! 🙂

  4. Celeste Young

    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!

  5. Supriya Kutty

    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

  6. Beth Pierce

    What a savory soup! Can’t wait to give this a try for dinner! It’s so colorful and creamy; it’s sure to be a hit!

  7. Cindy Gordon

    I honestly have to say, I’ve never tried carrot soup before. This looks so good and a perfect comfort dish.

  8. krissy

    This is by far my favorite carrot soup recipe. my family and i love carrot soup. we’ve tried all kinds! this is so yummy and creamy with just the right seasonings. well done!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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