Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor.
This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep in your repertoire.
You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup, not to mention budget-friendly, too.
I tried making the soup with sautéed carrots instead of roasted, but roasted carrots give this soup magical powers. If you’re a fan of my butternut squash soup or cauliflower soup, the method for this recipe will be familiar already.
Since I can’t help but play around with flavors, I came up with three fun and simple variations—carrot ginger soup, curried carrot soup, and Thai curried carrot soup with lime. You’ll find details in the recipe notes. It’s about time this food blog had a proper carrot soup recipe, and it’s really four in one!
How to Make the Best Carrot Soup
You’ll find the full recipe below, but here are a few key factors.
1) Roast the carrots
Roasting the carrots condenses their flavor, which brings out the carrots’ best sweet-and-savory notes. This step makes all the difference between a ho-hum carrot soup and a why-is-this-so-good carrot soup.
2) Cook some aromatics and spices
Meanwhile, we’ll sauté some chopped onion in oil until tender. Then, we’ll add some fresh garlic, plus ground coriander and cumin. The spices make the soup taste more interesting in a subtle way. (If you’re out of coriander or cumin, though, you can omit them.) Cooking the spices in oil for about 30 seconds wakes them right up, while it mellows the garlic.
3) Simmer to bring it all together
Then, we’ll add vegetable broth, water, and the roasted carrots when they are out of the oven. We’ll gently simmer them all together for 15 minutes to bring all the flavors together.
Of note: I’ve been experimenting with using water instead of vegetable broths in soups, and I rarely miss the broth. If you’re cutting costs or watching your sodium intake, water is a great option here. I’ll share my notes on this subject in greater detail soon.
4) Blend in a stand blender
Stand blenders always yield ultra creamy results. Immersion blenders don’t come close! That’s why I always recommend blending soup in a stand blender instead. I don’t like cleaning extra dishes, either, but the resulting texture is worth the effort. You can find my favorite blenders in my Amazon shop (affiliate link).
Be careful while blending. Let the soup cool for a few minutes before transferring to a blender, never fill past the maximum fill line (it could explode), and be careful near the steam escaping from the lid (it’s hot!).
5) Finish with butter and lemon
You won’t believe how much difference a tablespoon of butter makes at the end. Once blended into the rest, it makes the soup taste more luxurious without dulling the other flavors like cream does (did you know that soups could be this creamy, without cream?). Adding some lemon juice brightens up the finished product and brings it all together.
Three Delicious Carrot Soup Variations
You know me—I couldn’t help but play around with this recipe. Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead. It does not taste boring!
1) Carrot Ginger Soup
Another classic! The carrot ginger variation is especially good if you are under the weather, or trying to warm up from the inside out. Add freshly grated ginger along with the garlic (see amounts provided in the recipe notes).
2) Curried Carrot Soup
This might be my favorite option. Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match. You can also add some ginger to this variation, if you’d like.
3) Thai Curried Carrot Soup
You guessed it—add some Thai red curry paste for a lively carrot soup with irresistible Thai flavors. At the end, blend in some lime juice instead of lemon. This variation is especially beautiful when garnished with chopped peanuts and fresh cilantro leaves.
Please let me know how your soup turns out in the comments! I love hearing from you.
Wondering what to pair with this carrot soup? Here are a few suggestions:
- Arugula and Wild Rice Salad with Zippy Lemon Dressing
- Farro and Kale Salad with Goat Cheese
- Green Salad with Apples, Cranberries and Pepitas
- Kale Pecan Pesto over pasta
- My Favorite Grilled Cheese Sandwich
- Mujadara (Lentils and Rice with Caramelized Onions)
Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:
- Classic Tomato Soup (Lightened Up!)
- Creamy Roasted Cauliflower Soup
- Creamy Roasted Pumpkin Soup
- Roasted Butternut Squash Soup
Watch How to Make Carrot Soup
Creamy Roasted Carrot Soup
- Author:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Blended
- Cuisine: Various
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It’s the best carrot soup you’ll ever have. Recipe yields 4 bowls or 6 cups of soup.
Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Notes
Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe.
Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Use 1 teaspoon for subtle ginger flavor, 2 teaspoons for more prominent flavor, or 1 tablespoon for relatively spicy carrot-ginger flavor.
Curried carrot soup variation: Add some curry powder with the garlic and ground spices. Use 1 teaspoon (mild) or up to 2 teaspoons (somewhat spicy), depending on your preferences. For curried ginger soup, also add 2 teaspoons finely grated fresh ginger at this time.
Thai curried carrot soup variation: Add Thai red curry paste with the garlic and ground spices (be sure to choose a vegan/vegetarian option if you’re avoiding fish produces, such as Thai Kitchen). Use 1 ½ teaspoons (mild) or up to 1 tablespoon (relatively spicy), depending on your preferences. Substitute lime juice for the lemon. You might like to garnish your bowls of soup with some chopped roasted peanuts and fresh cilantro leaves.
Make it dairy free/vegan: A few options. One, if you enjoy the flavor of the blended soup without butter, you can skip it altogether. For more richness, you could blend in a tablespoon of good olive oil or use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Nora Crane
I’m always on the lookout for another carrot soup recipe. This recipe looks delish, but my expiration date on pureed soups has long ago passed. I’m going to try this without pureeing, as I love a soup with a broth. Bon Appetit!
Kate
I’m not sure how this will taste without pureeing as that really helps the flavors shine. I would be interested, though!
Kathy
I made this soup tonight. I hedged on the last ingredient— the lemon juice. I was curious, so I added it just to my bowl of soup. Don’t skip the lemon juice! This is the special ingredient that ties it all together and makes this soup pop. I will definitely make again.
★★★★★
Hayley
I LOVE so many of your soup recipes; I know this will be another favourite too. Can’t wait to make it!
Kate
Let me know what you think, Hayley!
Hayley
ALSO just FYI for anyone who wants to make this soup vegan, I use vegan becel (margarine) in all of Kate’s soups that call for butter to make it vegan & it works perfectly!
Kathleen
Hi Kate
It’s summer here in Australia, but i can’t wait to make a big pot of this delicious sounding soup!
A quick question, why peel the cartots? I’ve heard that a lot of vitamins and fibre are in the outer coating of vegetables. Apart from onion and garlic, i keep my peels on.
Thanks in advance :)
Looking
Nancy Nurse
So what’s making this soup so creamy? Please don’t say butter, since we don’t do dairy… it’s absolutely unbelievable but for the life of me, I can’t see any ingredients that would make it soooo creamy? Are you adding cashew cream perhaps? Although, I don’t see them.
★★★★★
Kate
Hi Nancy! It’s how everything plays together. The olive oil helps, too. Let me know if you try it!
Donna
Much better when you roast everything together first, then put in Dutch oven or heavy bottomed pot. I added a few parsnips to mine and thyme instead of cumin & coriander and definitely no lemon. This is now my favourite soup.
Kate
Thanks for trying it, Donna!
Mark
Hi Kate,
Wondering what I should substitute for the cheeses in your recipes. I follow a vegan diet and would like to try your recipes but can’t use the cheese.
Mark
Kate
Hi Mark! It really depends on the recipe. Typically, I provide a substitution at the bottom of the recipe in the notes section when I can.
M.E.
Carrot soup is surprisingly luxe. Even without butter – it tastes like butter. My favorite variation is adding tarragon and sometimes a swirl of coconut milk. It mimics a recipe from San Francisco’s MOMA restaurant where it was topped with coconut milk foam. That’s too fancy-pants for my kitchen, but wonderful.
★★★★★
Kate
Thank you for your comment!
Nancy W
Excellent soup! The butter and lemon were just the right finishing touch. I made it with water instead of veg broth. I’m going to make it again soon I’m sure.
★★★★★
Kate
Thank you for sharing, Nancy! I’m happy you loved it.
Alec Whitelaw
Hi Kate, try as I might (overnight), your recipes will not download. I know being an old male fart doesn`t help, but is there another route, as in pathway. After eighteen years I still get the s..ts with the way the language has been buggered up here. The recipes are great but easy to follow, and certain!
Regards Alec
Kate
I’m sorry to hear that! Everything is working on my side and I don’t see an issue. Possible a connection issue on your side? Let me know if you are still having problems.
Jessica Mccanse
There’s a wonderful website & app called CopyMeThat (free) that I use to “snatch” recipes from websites. Kate’s website is not nearly as bloated as many other recipe websites, but sometimes I still do want to just “cut to the chase” and get the recipe info. CopyMeThat has a browser plugin/button that is like magic for getting just the recipe from websites. From your CopyMeThat account, you can generate shopping lists based on what recipes you want to use.
(And I am also planning to make this recipe – and have already imported it into CopyMeThat. I made Kate’s Spicy Black Bean Soup the other night and my 14-year-old son ate almost the entire batch!)
MissP2U
OMG! Thank you, thank you, wonderful lady for the CMT plug-in info. You’ve saved me hours and hours of time. I wish I could treat you to an ice cream, or a drink, or something… Sincerely, JESSICA MCCANSE, you rock! <3
★★★★★
Rose
Oh Kate. Kate, Kate, Kate. Yet another outstanding recipe. Just finished making this and what a silky, smooth bowl of deliciousness! I did find I had to add a bit more stock paste (I use Better Than Bouillon organic veggie paste) and a tad more salt, but otherwise, bang on. This soup would make Bugs Bunny drool! Thanks so much Kate, and will definitely make again!!
★★★★★
Kate
Thank you, Rose! I’m so happy you loved it.
Candy
Good tip on adding more bullion. Mine is really creamy, but lacking taste. I’m at a place now that I can add it.
★★★
Elia a
Love this idea- can I roast the carrots in advance (like 3 days prior to making the soup?)
★★★★★
Kate
Hi Elia, Possibly. However, since I didn’t try it I’m not sure if they will loose any flavor or freshness sitting for a few days.
Paige Cassandra Flamm
This soup look so yummy and easy! I can’t wait to try it soon!
Paige
★★★★
Kate
Be sure to let me know what you think!
KareninStLouis
This sounds great. I will veganize it when I make it. Will sauté in vegetable broth to eliminate the oil, and won’t be adding the butter at the end. I bet it is going to be fantastic. Thank you for this recipe.
★★★★★
Joanne Rushen
I made the Thai version this evening am doing it was excellent. I am throwing all my other carrot soup recipes away! Thank you for another 5* recipe.
★★★★★
Kate
I’m happy you loved it, Joanne!
Jessi Summers
Ooooh, I want to try this soon! The carrot ginger variation sounds especially appealing.
Robin
Delicious! This is soup is so comforting on a chilly night, and I love the creamy smooth texture without any cream. I made the curried ginger variation – will definitely make again.
★★★★★
Kate
I’m glad you tried it and loved it, Robin!
Edith
This is an absolutely delicious soup! I made the version with curry powder and ginger. We loved it. We have been inundated with lovely carrots in our CSA winter share. This soup helped to make a dent in them. I didn’t use all the water because we like our soups quite thick but that was the only change I made in the recipe.
★★★★★
Kate
Thank you for sharing, Edith!
Carole LaRivee
I just made the ginger carrot soup version and it was AMAZING! Perfect supplement to aid in the speedy recovery or a bad cold. I added a cup of half and half instead of the lemon for a creamier taste. However, lemon would be slightly less calories so I may stick with that next time. Very good recipe that I will make again!
★★★★★
Eva
My husband and I liked it! Soup was delicious! We will now have to try the other variations. Thank you.
★★★★★
Kathleen
Hi Kate
Wondering why you peel the carrots?
Kate
Hi Kathleen! I find the outsides tend to leave a bitter taste and also helps to clean them. I hope this helps!
Cara
Really lovely soup and I’ve never been a fan of carrot soup. I presume roasting is the key here!. I was skeptical of all that liquid before pureeing but it turned out just right. Another reliable recipe from Kate!
★★★★
Kate
Yes, roasting is key! I’m glad you liked it, Cara.
Cheryl Dennis
Hi Kate,
I made your creamy roasted ginger soup last night. It was very good and extremely tasty! However, I did finish it off in my Vitamix. Couldn’t help think I might have been able to make the whole thing in the Vitamix and not had to worry about chopping onions etc… Thought it best to follow your recipe since I was making it for the first time. Would enjoy your thoughts on this please. Thanks again for yet another great recipe. I will make this a regular at our house!,,,,
Kate
Hi Cheryl! You want to chop everything and follow the instructions to get the best flavor. Trust me, it’s worth it!
regs
That’s definitely delicious soup. Really good for my kids. I will do that this dinner
★★★★★
Kate
Thank you for your comment and review, Regs!
Laura
I am obsessed with your site! Make one of your salads as lunch for the week almost every week and a cooked recipe for dinner very often too (I’m cooking for one so most of your recipes last me just right for a week of meals.) Made this the other night (with over a tablespoon on ginger) and it is amazing, even better the next day and feels perfect for my bad cough! Never been a fan of cooked carrots so may not have made it if I hadn’t already had such luck with your blended soups- before you I didn’t think I liked cooked cauliflower either :)
You’re amazing! Thank you!
★★★★★
Kate
I love to hear that, Laura! Thank you for sharing :) I’m glad you gave this recipe a try!
Mert Bradshaw
This is so good, perfect for lunch on a chilly day! My husbands comment, “Outstanding!”
★★★★★
Kate
Love to hear that, Mert! Thank you for sharing.
Julianne Bramley
Made this tonight and it was amazing!! Thank you!!
Jeanne
Made the curry ginger version. Garnished with a sprinkle of fresh parsley. It was perfect! This soup is amazing!
★★★★★
Kate
I’m glad you loved it, Jeanne!
Nicole
This was delicious. I used cumin, cinnamon, and cayenne to season.
★★★★★
Kate
Thank you for sharing, Nicole!
Karen Coupe
This is the greatest carrot soup I have ever made! Thanks.
Kate
You’re welcome, Karen! I’m glad you enjoyed it.
Eve
Love this recipe!!! I just made it and roasted all my veggies – carrots, sweet potato, red onion and garlic. Adding the lemon juice and butter really added to the flavour!!
SEa
Thank Kathryne, My child love carrot so much, They will love this soup. You are a super Chief
Catherine
I made this recipe yesterday in order to have lunch for this week. Turned out very good.
★★★★★
Kate
Thank you for sharing, Catherine!
Mickey
I made this soup for my boyfriend who had a terrible cold. It was delicious and he felt much better the next day!
★★★★★
Kate
I’m glad it was just what he needed! I appreciate your review, Mickey.
Theresa
Fantastic idea for a wonderful winter soup. I love the detail and tips you give with your recipes.
I changed things up a bit as I didn’t have a lemon so I added orange marmalade. I also threw in a handful of dry-roasted cashews.
I’ve never used my blender for a hot soup, boy that worked like a charm and I’ll never go back to using my immersion blender for that process again.
Loved this recipe so much that I’ll be stopping by my local Barnes & Noble today to purchase your cookbook!!
★★★★★
Kate
Thank you for sharing how you made this your own. Also, thank you for getting my book! I hope you love it.
Kipchumba Enock Chepkuto
Tasty recipe, thank you
★★★★
Kate
You’re welcome!
Cassandra Ruff
WOW! This recipe is bang on. I can’t get over how creamy, rich and flavourful it is! I normally find carrot soup to be a little flat…but this recipe is extraordinary. I added a little extra garlic, but otherwise, I made it exactly as written. I am already planning on making my next batch!
Another winner of a recipe Kate, thanks for sharing!
★★★★★
Jordan
I thought I didn’t like carrots, but I made the curried ginger variation, and it was so good! I used two cups broth and the rest water, as the broth I have on hand is very salty. Now to test if it freezes decently for later consumption…
★★★★★
Kate
I’m glad you still tried it, Jordan! I appreciate your review.
Jordan
Following up in case anyone else is wondering – I froze several jars’ worth and have now thawed and eaten them, and it worked great. No weird changes in texture or flavor or anything.
Kate
Kate, this was unbelievably good! Followed your recipe exactly and we loved it. Can’t wait to experiment with the variations. So so good. Thank you from another Kate.
★★★★★
Kate
You’re welcome, Kate! I’m happy you enjoyed it.
KL
Absolutely loved this soup. Thank you!
★★★★★
Kate
You’re welcome, KL!
Jess T
I made this for my family tonight and we all loved it! Another 5 star winner. Thank you, Kate!
★★★★★
Kate
Hooray! I love to hear that. Thanks for sharing, Jess.
Maggie
Tedious, chopping all the veggies, but well worth it in the end. I made the Thai Red Curry Paste version as we like heat. 2-thumbs up!!
★★★★★
Aunt Sunshine
I’ve made a ton of your recipes, have your cookbook etc. but this did not turn out well at all for me. Even after I did a lot of “doctoring” to recipe it was sub par. Too many other good carrot soup recipes out there to rely on this one. Sorry Kate, but I’m still a fan of yours. You get a “fail” every here and there.
★★
Kristin Heather
I love this roasting method for cream soup, shook. Ran out of butter, used Earth balance spread, was “ok”, also used some Moroccan spice blend Ras el Hanout bc didn’t have the separate ones called for, but the lemon balanced it out. Think the butter would have made it richer, lol totally yummy.
★★★★★
Annie
So good! I misread the directions thanks to multi-tasking and added coriander, cumin and garlic to the roasting carrots (added a little more when I was supposed to during onion step). SO tasty, will definitely be making this again.
★★★★★
Nicole
This was yummy! I don’t usually go for pureed soups but I had some carrots to use up so I went for the ginger curry version. I halfed the recipe for the amount of carrots I had but kept the spices at full strength as I like a lot of flavor. I didn’t have broth and so used water as per the suggestion, and didn’t add butter, and it was still delicious. Thanks for the recipe!
★★★★
Silvanna Manrique
I had been craving carrot soup for 2 weeks so I gave this classic carrot soup recipe a try and it was the bessssssst! I am about to print this recipe to keep it in my recipe book. THANK YOU!!
ps: I used vegan butter to make it vegan!
★★★★★
Juanita
I’ve made this soup three times now…it’s my husband’s favorite (I’ve made your lentil soup as well as your black bean soup, which we also love). I make it with about half the salt in the recipe, that’s my only edit because we are trying to cut down.
★★★★★
Gabe D
Wow. What a great recipe!
We’re trying to really minimize food waste, so for dinner tonight I looked at what was in the fridge and the carrots needed to get eated!
I had a tub of Mae Ploy Thai curry paste (accept no substitutes) so went that route, and it was delicious!
I have a good stick blender so used that and it was very smooth. Also added some fish sauce after testing on a small amount and liked that addition.
I’m usually more of a lurker, but was such a fan of this recipe and can’t wait to explore your site to find some other new faves, thanks!
★★★★★
Caroline Nelson
I cannot believe I have never made roasted carrot soup before! I had a ton of carrots in the fridge and thought I better use them up before I had to throw them out and I happened to stumble on your recipe! I always make my own veggie broth and used that and omitted water. I just realized I forgot the butter, but it was fantastic! Thank you for the recipe and I will definitely make it again!
★★★★★
Kate
Right! It’s a game changer. Thanks for trying this one and letting me know you loved it, Caroline!
Carol
I love this soup! The color, texture and taste are supreme. Kate, I don’t have a good stand blender and don’t like handling hot liquids. I just used my immersion blender and it worked beautifully.
Thanks for all the yummy recipes.
★★★★★
Cheryl
Just wanted to let you know this soup is the best! My husband loves Carrots and this is now my second time making this. Your recipes are always the best… my only additions included a teaspoon of red pepper flakes to give it a little kick and 3 tablespoons of white wine. Finishes nice and quick in my Vitamix! Hoping to get it in the freezer before it’s all gone… Thanks Kate
★★★★★
Amy
I made this recipe today and it is DELICIOUS!!! I am not a chef, by any stretch of the imagination — I wish I could say I even enjoy cooking (I really don’t), but I am lucky enough to be married to a man who LOVES to cook and create. However, today he had oral surgery and I knew he would need something easy to eat without chewing. I found your recipe and followed it to the letter – and it was perfect. It was actually much easier than I thought it would be. I used an immersion blender in the soup pot instead of transferring to a blender and that made it even easier. Thank you for this wonderful, delicious and savory soup. Amy
p.s. My German Shepherd was a little disappointed that there were no non vegetarian items in the ingredient list, as she usually likes to “help” with the extras. Next time. :)
★★★★★
Tamara
Made the ginger carrot version last night – trying to make sure my family keeps eating veggies during our isolation. We don’t eat dairy, so I threw cashews into the broth during simmer, then pureed. Very delicious and satisfying, thick and creamy. Thanks for the recipe!
★★★★★
Kate
You’re welcome! I’m glad you loved that version, Tamara.
tasha
can you freeze this soup?
Kate
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Annalize Steenekamp
I never thought carrot soup could be this creamy and flavourful. This might be one of my new favourite soup recipes and it was so easy (I am not a good cook but this turned our great). Instead of powdered spices I used whole coriander and cumin seeds and crushed them which I think increased the flavour intensity. And I sprinkled some smoked paprika on the carrots before roasting. Thanks for a great recipe.
★★★★★
Rae
I made this yesterday to use up some carrots and gosh it’s divine!! Really easy, very comforting soup. I’m making it again today, Thankyou for a great recipe
★★★★★
Eileen
Hi, I made the carrot ginger soup and it was delicious! I made it slightly thicker than the picture but loved it. I am going to use as a sauce over spinach ravioli!
★★★★★
Kate
Wonderful to hear, Eileen! Thanks for sharing and for your review.
Robyn
Hi Kate,
I’ve made this soup four times now and it gets better every time. My husband loves it and thinks I’m a chef now! This has been my gateway soup into trying lots of others…thanks for sharing such a delicious recipe. I think I will try the Thai version next time!
Robyn
★★★★★
Deb B
I was addicted to the cauliflower soup recipe until I made this. Now it will be a toss up!
★★★★★
Reed
So I just got my order of canned goods. I thought that I had ordered small cans of carrots, but imagine my surprise to get 6 six pound giant cans! Long story short, I tried this recipe stuck here at home and it was absolutely fantastic, thank you!
★★★★★
christina lynch
So easy to make – I doubted the lemon but a little squeeze gives it the perfect zing. New favorite soup.
★★★★★
Kate
Thank you for sharing, Christina! I’m happy to hear you enjoyed it and it’s a new favorite.
Carolyn
This was absolutely delicious. Made the recipe as is and pureed it with my Blendtec on the soup setting.
★★★★★
Maria C.
Kate! I just made this soup and it was absolutely delicious! THANK YOU SO MUCH!
★★★★★
Lori
So delicious ad easy to make! After roasting the carrots, I used my instant pot to sautés the onions (and leeks) and added the liquid and pressure cooked it for 10 min. Blending in a Vitamix blender made it like carrot mousse!
★★★★★
Rain
Best carrot soup I’ve made in a long time! Followed your directions exactly. Simple and delicious. Thank you!
★★★★★
Heather
The roasted carrot soup was beautiful – we all enjoyed it. I persevered with a stick blender and it became lovely and creamy. Diners were surprised there was no cream involved. Thanks I will definitely make it again – it is cheap to make and very classy.
Gaynor
Hi Kate, thank you for this recipe. Fabulous taste, I used ginger variation. I am definitely a fan, I could have eaten a pan full!
★★★★★
Autumn Bragg
Fresh and delicious! Followed recipe but did not have coriander or veggie broth. I used low salt chicken broth. Also added dashes of thyme, curry, fresh ginger, and honey. Very easy recipe to follow and to make. Love the taste and creamy texture. I am a fan. Thank you.
★★★★★
Kate
Thank you for sharing how you were able to work with what you have, Autumn! I appreciate your review.
Kathy I Rellinger
Tastes amazing! Even my kids LOVE it!
★★★★★
Karen
The Thai paste and a bt of lemon brought the soup into the ‘yum’ category. Thank you for your suggestions!
★★★★★
jeannie
I made the curry version of this, and topped it with a little mango chutney and pumpkin seeds (I stole this idea from a popular restaurant in Denver). Really wonderful and leftovers are just as good.
Thank you Kate!
★★★★★
Kate
Thank you for sharing, Jeannie! I appreciate your review.
Kelly
Hi Kate,
Can you use chicken broth with this recipe? It’s the only one that I have in my cabinet!
Kate
Yes, or even water would work!
Kay
Seriously don’t skip any steps! This soup is awesome
★★★★★
Laura Moore
I just made this recipe. So creamy and flavourful. One of the best carrot soup recipes I have tried. Love the spices you recommended.
★★★★★
Kate
That’s great to hear, Laura! I appreciate you taking the time to comment and review.
Gwen Diagram
Absolutely stunning. Just got a Vitamix today and had a bunch of heritage carrots. Figured I’d check if Kate had a recipe for carrot soup because her recipes are always :chefkiss:. Kept the recipe pretty close but didn’t peel the carrots and added cashews and vegan butter because why not?
Felt like I’d just gone to a fancy restaurant for tea. Great recipe, looking forward to trying the variations at some point!
★★★★★
Kate
A great first use of your new blender! Thank you for sharing, Gwen!
Cassie Beisel
This recipe is the jams!!! My new favorite soup! Thanks for all of your amazing recipes.
★★★★★
Kate
Love that, Cassie! Thank you for sharing.
Bernadette Carey
I just made this with the ginger added. Absolutely delicious. Thank you for sharing.
★★★★★
Kate
You’re welcome! Thank you for your review, Bernadette.
Wendy Mason
I love my soupmaker but went the extra mile this time and roasted the carrots and make it all on the stove top, adding a frozen ginger cube. The flavour was amazing. Thank you.
★★★★★
peggy
I added both ginger and curry to the mixture – placed in the Vita-mix and WOW FABULOUS!! I had not roasted carrots in some time I would just snack on them but I made the delicious soup
★★★★★
Julie Radley
Just made the Thai version omg delicious thank you for the recipe
★★★★★
Dayn A Riegel
Made this, and your Roasted Cauliflower soup, last Sunday. Started w/ the cauliflower that was saying bad things about me from inside the fridge (it was being ignored while the broccoli and green beans were getting the most attention) and it was so delicious I moved to your carrot soup.
Long story, really short – both were fabulous. The cauliflower soup didn’t stand a chance in our house and the carrot soup made enough to share w/ some co-workers the next day.
Minor substitutions due to what I had on hand but let me say – truthfully, two of the best tasting, rich and creamy soups I’ve made in 40 years of cooking.
Keep going, keep sharing, keep cooking! You are an inspiration to us all. A clear and defining light for all of us struggling, coping and “getting by” in this rare, new situation.
Jessica
This soup is very tasty and was a great way to use up an abundance of carrots! Does the nutritional information reflect 1 tablespoon of butter used for the whole recipe or is it for 1 tablespoon of butter used per serving (bowl)? Thank you!
Kate
Hi Jessica, glad to hear it! The nutrition information is based on 1 tablespoon butter used for the entire batch. Any time my recipes offer varied amounts or ingredient options, my nutrition info is always based on the first amount or ingredient option suggested. Hope that helps.
Beverly
Absolutely the easiest and most delicious recipe for soup ever!
★★★★★
Karen White
I’ve just made this and I’m having it for lunch as I write, along with some homemade soda bread. The soup is delicious.I didn’t have quite enough carrots so added a sweet potato but flavour is still of carrots.
★★★★★
Lisa Forrest
Best creamy thick and Flavorful soup ever! ( and without cream! ) Thank you for sharing! I made your original recipe to a tee, and only added one teaspoon of curry. Fantastic!
★★★★★
Su
First timer, curried soup requested by kids to be made again. Yeah!!
I would luv to be a regular, l am a novice and very time poor in the kitchen.
A special request, could you also add measuring units eg grams / kg. Please. I know other sites who do this and its universal.
I’m also assuming a Tbls & tsp is globally universal?
Hope this is posssible a sign very keen to try more.
★★★★★
Kate
Hi Su! I’m sorry I don’t offer that right now. But this is a good resource for you.
Su
Thankyou sooo much for responding and the helpful resource. Nothing stopping me now
Mandi
I had some left over carrots to use up and came across this recipe. Wow! It is so delicious and creamy! As I was making it I thought it was going to end up quite runny but after blending it became so creamy. So flavourful, it’s definitely become a new favourite for me
★★★★★
Christine Poole
This was delicious and worth the extra effort
★★★★★
Nikki
Really loved the delicate flavour and creamy texture of this soup. My whole family cleared the bowls which is quite a triumph as we all have different tastes.
★★★★★
Reno Dave
Kate, terrific recipe!! I made a curry-Thai soup with the addition of 1 teaspoon celery seed, to round out flavors. At Step 8, when cooking was finished, is when I added butter, lemon juice and pepper from Step 9. Figured it would melt butter and let lemon and pepper flavors infuse as the soup cooled enough to be safe to add to blender for finishing. Oyster crackers, great garnish. Definitely a keeper recipe!! Thanks, Reno Dave
★★★★★
Marta
This was, without a doubt, the yummiest carrot soup I have ever tried by far!!! I made the version with fresh ginger, and even my 3 year-old kept asking for more and more! Thank you for this recipe!!
★★★★★
Kate
Wonderful to hear, Marta! I appreciate your review.
Aliza
Hi! Excited to try this. Could I use chicken or beef stock instead? My vegetable brother is expired.
Kate
Hi Aliza, that should work too. The taste may vary, though.
Corine
Tried it! So good and so creamy! I put a good amount of curry and some thyme and it was just perfect!
★★★★★
Karl Swartz
I made the curry version of this recipe yesterday, prompted by some radish flowers from Sunday’s farmers’ market and a friend’s suggestion that they might be perfect with a creamy carrot soup.
Google led me to this recipe, which I tweaked by halving the carrots and liquid (but not the other bits because I was lazy), using a red onion that was desperate to be consumed, adding a celery stalk, and using lime juice instead of lemon since I had a lime that was coming due. I used a food processor rather than a blender, too. Ok, so I mostly, pretty much, sort-of followed the recipe. :-)
The result was wonderful, what my daughter would call a “make again” dish. It was beautiful, too, with the radish flowers, which added both pink-and-yellow color and a mildly radishy tang to the soup. Had I not added the knob of butter at the end it would have been vegan, too, pleasing a few of my friends.
Thank you for the recipe, one which I’ve bookmarked and will definitely make again!
★★★★★
Kate
I appreciate all your detail, Karl!
Gillian Reynolds
Lovely soup that went down so well with the boyfriend that he had 2 servings. Will definitely make again.
Love, love, love your granola recipe too!!!
★★★★★