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.

 

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.

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.

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.

More Easy Soup Recipe

• Cauliflower Cheese Soup
• Thai Chicken Soup
• Ham and Sweet Potato Soup
• Broccoli Cheese Soup