Easy Carrot Soup Recipe

There’s something quietly magical about turning a humble bag of carrots into a velvety, warming soup.

It feels like a small kitchen triumph, achieved with minimal fuss and maximum comfort.

Why This Soup Belongs in Your Rotation

Let’s be honest, weeknight dinners can be a chore. This soup is the opposite of that.

It’s a quick, forgiving recipe that turns basic ingredients into something genuinely special, and yes, it really does come together in about half an hour.

Ingredients Needed for the Recipe

Gathering everything first makes the process feel effortless. Here’s what you’ll need.

• Butter: It lays down a rich, savory foundation for sautéing.
• White Onion: Chopped finely, it melts into a sweet backbone for the soup.
• Carrots: The star, obviously. Peeling and chopping them evenly helps them cook at the same rate.
• Garlic & Dried Thyme: These are your aromatic boosters, adding depth and a whisper of earthiness.
• Vegetable Stock: This forms the body of the soup, so use one you enjoy the flavor of on its own.
• Salt & White Pepper: Salt enhances all the flavors, while white pepper offers a gentle heat without visible black specks.
• Heavy Cream: A swirl at the end introduces a lovely, luxurious richness.
• Paprika & Fresh Chives: These garnishes add a pop of color and a fresh, finishing bite.

How to make ?

The method is straightforward, but a few mindful moments make all the difference. Let’s walk through it.

Step 1 – Softening the Aromatics

Melt the butter in a large pot over a steady medium heat. Add the chopped onion with a pinch of salt.

Cook them until they’re translucent and soft, about three to four minutes, but don’t let them take on any color. We’re aiming for sweetness, not caramelization here.

Step 2 – Toasting the Flavors

Stir in the chopped carrots, garlic, and thyme. The sizzle is a good sign.

You just want to cook this for about thirty seconds, until that garlic smell blooms up and hits you. It’s a quick, crucial step to wake up their flavors.

Step 3 – Simmering to Tenderness

Pour in the vegetable stock and bring everything to a gentle simmer. Once it’s bubbling, cover the pot.

Let it simmer for about fifteen minutes. You’re done when a carrot piece cuts with no resistance from a spoon.

Step 4 – Blending to Silkiness

This is the transformative part. Use an immersion blender directly in the pot to puree the soup until it’s completely smooth.

If using a countertop blender, let the soup cool slightly first, blend in batches, and return it to the pot. Then, season with salt and that optional white pepper.

Step 5 – The Final Touches

Ladle the hot soup into bowls. Now, take a tablespoon of that heavy cream and swirl it right into each serving.

Finish with a light dusting of paprika and a scatter of fresh chives. It’s ready to comfort you.

On Cheesy Toast Dippers

While the soup simmers, you have just enough time to make something crunchy for dipping. It’s a game-changer.

Simply lay baguette slices on a baking sheet, drizzle with olive oil, and heap them with finely grated Parmesan. Bake at 400°F until golden and crisp. They’re perfect for breaking over the soup’s surface.

Tips

A few small notes can steer you toward the best possible bowl. Keep these in mind.

• For the sweetest flavor, seek out bunches of carrots with their green tops still attached, they’re often younger and more tender.
• When blending hot soup in a standard blender, always remove the center cap from the lid and cover the hole with a folded kitchen towel. This lets steam escape safely and prevents a soup explosion.
• If your soup seems too thick after blending, just stir in a splash more stock or water until it reaches your preferred consistency.
• White pepper is suggested because it blends in seamlessly, but if you only have black pepper, it will taste just fine. No need for a special trip to the store.

Thinking About Variations

The basic recipe is a perfect canvas. Feel free to paint on it with one or two additional flavors.

Stir a teaspoon of mild curry powder into the onions as they soften for a warmly spiced version. Or, add a tablespoon of freshly grated ginger with the garlic for a bright, zesty kick that cuts through the sweetness beautifully.

Storing Your Soup for Later

This soup is a fantastic make-ahead meal. It keeps beautifully in the refrigerator for up to five days.

For longer storage, freeze the pureed soup (without the cream added) in airtight containers for up to six months. Just reheat it gently on the stove, and add a fresh swirl of cream when you serve it.

Print Recipe

Easy Carrot Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: American Courses: Soup

Difficulty: easy Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Cooking Temp: 200  C Servings: 5 Estimated Cost: $ 10 Calories: 180

Best Season: Winter, Fall, Spring

Description

You can make this creamy carrot soup in just 30 minutes with basic pantry ingredients. Blending fresh carrots with onion, thyme, and garlic creates a rich, slightly sweet base. Optional crispy, cheesy toast dippers are easy to make by baking baguette with olive oil and Parm. So satisfying, so few ingredients!

ingredients

Servings

For the soup:

• 2 tablespoons unsalted butter
• 1 large white onion, chopped
• 2 pounds carrots, peeled and chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried thyme
• 4 cups vegetable stock
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon white pepper (optional)
• 4 tablespoons heavy cream (divided)

For the garnish:

• Paprika (for sprinkling)
• Fresh chives, minced

DAD ADD: Cheesy Toast Dippers

• 8 slices baguette (about 1/2-inch thick)
• 2 tablespoons olive oil
• ¹⁄₂ cup Parmesan cheese, finely grated

Instructions

1. Preheat the oven

   Preheat the oven to 400°F (200°C).

2. Cook the veggies

   In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, 3 to 4 minutes, but don't let them brown at all. Season with a pinch of salt.
3. Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant.

4. Add the stock and simmer

   Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.

5. Meanwhile, make the cheesy toast dippers

   Spread your baguette slices out on a baking sheet and drizzle them with olive oil. Then, sprinkle generously with finely grated Parmesan cheese.
6. Bake toasts at 400°F until edges are browned and Parmesan cheese is starting to turn a light tan color around the edges, about 10 to 12 minutes. Remove the toasts and set aside.

7. Finish the soup

   When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth.
8. If you don’t have an immersion blender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper, if you wish.

9. Serve the soup

   Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!

Nutrition Facts

Servings 5

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 6g30%

Cholesterol 30mg10%

Sodium 620mg26%

Potassium 520mg15%

Total Carbohydrate 20g7%

Dietary Fiber 4g16%

Sugars 8g

Protein 4g8%

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Calcium 80 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storing & Freezing: Leftover soup keeps well in the fridge for 5 days, or freeze (without cream) for up to 6 months. Stir in fresh cream when reheating.
• Curry Variation: Add 1–2 tsp mild yellow curry powder with the onions for a flavorful twist.
• Kid-Friendly Tip: Serve with buttered sandwich bread if kids prefer it over cheesy toasts.
• Pro Tip: Avoid browning onions—they can make the soup slightly bitter and mask the carrots’ natural sweetness.

Keywords: carrot soup, easy soup recipe, creamy carrot soup, vegetarian soup, healthy soup