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Creamy Carrot Soup

Creamy Carrot Soup

Katerina | Diethood
Easy, healthy, deliciously creamy Carrot Soup loaded with fresh flavors makes for a comforting treat on a busy weeknight. 
Servings : 8 servings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 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.


Serving: 1 cup | Calories: 187 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 6 g | Cholesterol: 36 mg | Sodium: 1018 mg | Potassium: 198 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 7105 IU | Vitamin C: 4.2 mg | Calcium: 29 mg | Iron: 0.3 mg | Net Carbs: 7 g

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.

Course: Dinner, Side Dish, Soup
Cuisine: American
Keyword: carrot soup recipe, carrots recipe, side dish recipes, soup recipes