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. 
mariana ishida
just made this soup (w/about 3 cups chicken stock, since i had an opened carton). WOW. i was not expecting WOW, but WOW. really good flavors, creamy (silky!) and so easy to make. will be making it again, soon.
★★★★★
Kate
I’m glad you loved it, Mariana! I appreciate your review.
Martina
Fantastic soup. I found your recipe easy to follow and so tasty. Next time I’ll use a little less ginger though. ❤
★★★★★
Dan
One of the best soups I have ever made. I ramped up the spices and used at least double. Lots of garlic and ginger too.
★★★★★
Kate
I’m glad you loved it, Dan! I appreciate you sharing your review.
Rex Schmidt
Why onion when you used shallots for the butternut squash?
Kate
Hi Rex, I find the flavor profiles worked better for this.
Terence
The Carrot and ginger soup is one of the best flavoured soups I have ever made. Roasting the carrots really makes a difference .. Thank you for such a good recipe. Merry Christmas one and all.
★★★★★
Kate
You’re welcome! Merry Christmas, Terence.
Sarah
Made the curried ginger version last week and it was AMAZING. My skeptical husband (who tolerates carrots) already requested trying the Thai Curried variation this week. Just finished preparing the carrots and wanted to say thank you for a delicious recipe. And on a more personal note, thank you for making your recipes (both here and in your cookbook) so accessible to dietary restrictions. I am breastfeeding and had to give up dairy and soy and your recipes and tips have been such a blessing.
★★★★★
Kate
I’m glad you loved it, Sarah! I’m glad you are enjoying my recipes.
Becca
As always, your recipes never disappoint. I made the curry version 100% as written (YUM), and a batch of crispy baked curry tofu bites to toss in for added texture/protein. I’m already planning a round 2 :)
★★★★★
Giselle
Wondering if it would work to also blend in some white navy beans for protein? Has anyone tried this?
Angela
I make a similar soup with red lentils for protein and it’s delicious. I can’t wait to upgrade it though with the roasted carrots that’ll make the difference!
Melissa
Fabulous! I added ginger and about a half a can of coconut milk that I wanted to use up. I skipped the butter to keep it plant-based. I will definitely be making this again and again!
Kate
Great to hear, Melissa!
Kristy Chown
Made this and love the light taste. Made some croutons and will top with a bit of sour cream!
★★★★
Elijah McFall
My boyfriend loved it :000. im making more now!!!
★★★★★
Kate
That’s great to hear, Elijah! Thank you for your review.
Tina
Delicious! Very tasty and easy to make
★★★★★
Olga
This is the best carrot soup that I have ever had. Love the creaminess, the flavour and the ease with which this delicacy can be made. Making it again today as the cold weather warrants this delicious comfort food.
★★★★★
Kate
Hooray! I’m glad you loved it, Olga.
Jennifer
We made this tonight with a bag of leftover carrots from Thanksgiving. We added the fresh ginger and curry. It was very good. Served it with sourdough and olive bread and it perfect. We’ll be making this again!
★★★★★
Susan Rice Hopkins
Easy to make, and easy on the tummy!
★★★★★
Susan H
I made this yesterday as instructed and it is DELICIOUS. Will be making this recipe again and again. thank you.
★★★★★
Kate
You’re welcome, Susan! I appreciate your review.
Lila Wrubel
I’ll tell you the problem with this soup: I made it for my book group meeting in a few days, but offered some to my daughter and she’s on her way to finishing the whole pot-full! It’s delicious!!!!! Lovely texture (and I’m so happy you suggested using an upright blender instead of immersion blender)–it made for such a silky soup. I’m also going to make the lentil and brown basmati rice for the group and can’t wait–and hope that I have enough for my group! Every recipe I’ve made of yours is so delicious–and your suggestions/notes are also spot-on!!!! Thank you for your wonderful, healthful, delicious recipes!!!! Cheers to you!
★★★★★
Kate
Hooray! I’m glad it was a hit, Lila. Thank you for your review.
Kristen
This soup is DELICIOUS. Wow. Flavour is off the charts!
I added some roasted potatoes to give it a bit more body and it came out great.
Great recipe as usual!
★★★★★
Kate
Thank you for sharing, Kristen! I’m glad you enjoyed it.
Sherry
Absolutely delicious I’m a cook in a nursing home I struggle making this soup at work,how would this recipe turn out using frozen carrots and if frozen carrots would work should I thaw them before roasting
★★★★★
Kate
Hi Sherry, I would suggest thawing before roasting. Let me know if you try it!
Audrey
This soup was a hit at my house! What an affordable option for a cozy meal.
I made the Thai version and it was delicious. The only thing I would change for next time is using probably double the spices and garlic.
★★★★
Kate
Thank you for sharing, Audrey!
Cara
Absolutely loved it- so great!! Cannot wait to make again.
★★★★★
Kate
Made twice and great each time! Serving with your Caprese sandwich recipe tonight :)
★★★★★
Kate
That sounds delicious!
Linda
I used baby carrots and found myself about 1/2 pound short so supplemented with frozen riced cauliflower added to your curried ginger version. I then garnished with Trader Joe’s goat cheese w/ honey. SO GOOD! This was a great cold winter’s night dinner and so happy there’s leftovers. Thanks, Kate, your recipes don’t disappoint.
★★★★★
Kate
I’m glad you enjoyed it, Linda!
Leigh
I am 81 and I have never cooked. We had staff. My husband passed away recently an I am on a new adventure to learn to live by myself. So cooking is new. This recipe is fantastic. So simple and your directions make even easier. I can’t thank you enough
Sue
Leigh: Just read your comments. You are an inspiration! Wishing you all the best.
Sarah
This is a spectacular soup! Very tasty!
★★★★★
Kate
I’m glad you enjoyed it, Sarah!
Hugo
I made this today for the first time. I put maybe 5 times as much coriander+cumin but it didnt ruin the dish. It tasted absolutely delicious, have never tasted anything like this before! Amazing recipe
★★★★★
Rebecca
Delicious! I roasted the herbed carrots as well as some turnips I had while cooking onion, garlic, and a great deal of fresh ginger. Blended and simmered. So easy!
★★★★★
Angela
Hi Kate,
Can I roast the carrots in an air fryer instead of an oven? And is it for the same period of time?
Can I substitute turmeric powder for fresh ginger?
Kate
Hi! You can try it, although I can’t guarantee the results. I don’t know how turmeric will taste here. Let me know what you think.
Marina Wendt
Super yummy! This was my first time making a carrot soup and it turned out so delicious. Thank you!
★★★★★
Kate
You’re welcome, Marina!
Stacey Neuhaus
This soup is out of this world amazing! I made it without the extra seasonings for a base and as I heated it up added more. The best was adding in some leftover Thai green curry – just the liquid. Wow. Wow. Wow. Thanks for this great recipe! Roasting the veggies definitely gives more depth of flavor. Bravo!!!
★★★★★
Kate
Thank you for sharing, Stacey! I’m glad you loved it.
Sacha
I love this soup and make it whenever I have extra carrots around. I add coconut milk at the end instead of butter and it is amazing.
★★★★★
Ellen
I made it with Ras El-Hanout and even with an immersion blender it was very creamy and absolutely delicious. Five stars!
★★★★★
Kate
I’m glad you enjoyed it, Ellen!
Nick
Kate – it never ceases to amaze me how you take what seems like a simple recipe and make it extraordinary. All I can say is follow the instructions for a truly delicious soup! Thanks for sharing!
Kate
Thank you, Nick! That is very kind.
Yaël Legris
This recipe was very easy to make and the results are amazing. Ramp up the spices and a bit more garlic: amazing!
Maureen
I made this delicious carrot soup for dinner. I didn’t have coriander,
and it was still wonderful! Roasting of the carrot just adds that ‘extra’ to the flavor. Can’t wait to try some of your other recipes. Many thanks to you! Happy New Year!
Maureen
Ryan Nixon
Planning to make this, but I just want the author to know, regardless how this comes out, you recipe was very well written. I feel that’s a very undervalued trait in a cook/chef so cheers!
★★★★★
caesar
2nd time I’ve made this soup. Absolutely delicious…without fancy ingredients or additions.
I’m curious to know however, why in your nutritional analysis of this soup, the total fat content in one bowl of soup is 14g ?
From my findings there are 0g of fat in vegetable broth and 0g of fat in carrots.
★★★★★
Kate
Hi Caesar, More on my Nutrition Disclaimer. I do my best to provide as accurate information as I can. I’m glad you enjoyed the soup!
Jnewt
There was a chunk of butter stirred in at the end and the carrots were roasted in olive oil though – there’s your fat right there ;)
Rebecca Rider
My husband and I love this soup! I roast a head of garlic with the carrots and blend that in as well.
★★★★★
Iseult
Are you supposed to cover the pot when bringing to a boil and simmering?
Kate
Hi! No need to cover, unless noted. I hope you love it!
Iseult
Delicious! I didn’t have enough carrots so I added a sweet potato and a yam to get it to 2lbs. Also used juice from a Meyer lemon. Perfect warming soup for a cold winters day. Thanks so much for the great recipe.
★★★★★
Fran
We needed to find a recipe that use carrots because my husband but too many we found this recipe.
Had no idea how it was going to turn out never made creamy carrot soup. When it was all done both my husband and I said we are absolutely making this again oh, it was incredibly delicious!! Didn’t find out
★★★★★
Kate
I’m so glad you both enjoyed it, Fran! I appreciate your review.
Joan Dalton
This turned out deliciously. I used some leftover carrot juice (2 cups) and some leftover unsweetened oatmilk. I made with fresh ginger, coriander, cumin, AND two Curio Spice (great source for ALL things SPICE) blends – Seti Berbere and Chaat Mela in lieu of curry powder (Curio’s vadouvan curry blend would also be wonderful but I didn’t have any…) Very smooth, flavorful and a great lunch on a chilly NE day! Thank you.
★★★★★
Kylie Solis
I kept doubting this recipe, but it is truly amazing. I didn’t even add the butter or lemon juice. It tasted rich without needing to add that.
★★★★★
Diane
I made this recipe, but was short on carrots. I had butternut squash though and combined the two. I love the recipe, I did add more of the seasonings. We love it!
Julie
Made the version with the fresh ginger, and it really is delicious! Roasting the carrots made a huge difference between this and other carrot soups I’ve made. Will be making this frequently. Thank you for the recipe.
★★★★★
Kate
You’re welcome, Julie!
Phuong Hoang
Hi Kate!
This is your third recipe I’m trying. So excited!
I have some celery I’m trying to get rid of. Would those go well with the regular soup? Or the Thai red curry version?
If so, could you let me know what ratio I should put in for each and how I should adjust the spices?
Thanks so much!
★★★★★
Kate
I’m excited for you! I actually prefer this without celery. But several of my others soups need some!
Sarah
Always my go-to carrot soup recipe for cold winter day. Thank you for your ever amazing recipes!
★★★★★
Joyce
I made the Thai Carrot soup today. WOW was it good. This will definitely be in the rota for regular meals. The only thing I would change, would be to double it up so there is more yumminess to enjoy the day after making it! Thanks so much for a great, simple recipe, Kate!
★★★★★
Kate
That’s great, Joyce! Thank you for sharing.
Axel
Can you use frozen carrots for this recipe?
Kate
Hi Axel, you can try it! Just be sure thaw them first. Let me know what you think!
Donna Martucci
Kate
I am planning on making this recipe. I have to lower my sodium count. So I will not be adding the salt or the butter unless I have unsalted butter. I think it will come out delicious. Just like your roasted potatoes did
★★★★
andrea
I made the curry variation last night and what a hit! It came together so easily and packs amazing flavor. I topped it off with a dash of cinnamon. My guests had to have the recipe! It was just THAT good. Already looking forward to making this soup again. Love your website and all the recipes I have tried so far.
★★★★★
Thomas Turner
Thank you so much for the most incredible carrot soup recipe i have ever made! My whole family couldn’t believe the flavour. Every mouthful just tastes better. I’m thinking its the roasted carrots as all the other carrot soups i’ve made use boiled carrots as opposed to roasted. Thank you thank you thank you! I am a new fan, Tom.
Michelle
Delicious!! Added ginger and 1/4tsp of curry powder so good!!
★★★★★
Lori
Made this soup yesterday. It was delicious. Everyone in my family loved it. First time ever, making carrot soup.
★★★★★
Kate
Wonderful to hear, Lori!
Jan
I just loved this soup. Lots of flavour and so easy to make.
★★★★★
Jen
Best carrot soup I’ve had! I added turmeric, dried ginger, parsley, and some cabbage I had. Blended it all up and it was delicious!!
★★★★★
Bob
Made it with ginger and it was delicious.
★★★★
Kate
I’m excited you liked it, Bob!
Lottie Campbell
Wow delicious sooo yummy! Thank you I made the simple recipe but next time will try with ginger. So good! Much better than what I have made previously with other recipes.
★★★★★
Kate
You’re welcome, Lottie! Thank you for your review.
Tia
Absolutely exceptional. I made this on a whim one day because I had extra carrots leftover and wow, I have fallen in love with carrot soup! So healthy, flavourful, warm and delicious. The spoonful of butter is a fantastic add, really makes any soup rich and subtly creamy. Thanks to your recipes, I actually prefer making homemade food than food outside!
★★★★★
sadie
Would you not recommend Miyoko’s vegan butter to sub for animal butter? Just wondering. Many thanks!!!
Kate
I haven’t tried it. If you do, let me know what you think!
Dave
Oh my gosh! What a treat! I grew up hating carrots. If I had this soup as a kid it would have changed my life. YUMMY! Thank you Kate.
★★★★★
Kate
I’m glad you enjoyed it, Dave!
Cathy
My soup once blended was not smooth. Tiny bits.
What did I do wrong?
Soup does taste great, though.
Kate
Hi Kathy, What type of blender are you using? Be sure your carrots are being cooked enough.
B
I added a cup of red lentils and an extra cup of broth before cooking. Once blended down it was delicious and smooth, with extra iron to boot!
Next time I would add more ginger and red thai curry. I like a lot more spice than the authors, but that’s an easy fix.
★★★★★
Kate
Thank you for sharing how you made this recipe with your adaptions!
Meaghan
Omg this was amazing! I actually didn’t add any spices. Just roasted carrots, onion, garlic, stock. Added some butter and cream at the end. Hubby thought it was the best soup I’ve ever made. Delicious!!
★★★★★
Kate
I’m excited you loved it, Meaghan!
Fiona C
Omg, this soup is amazing. I followed the ingredients and instructions as shown except that once it came to the boiI had to leave it sitting for about 2 hours as I had to go out so the flavours had loads of time to meld. It is so yummy!! Will definitely make it again and try the variations. Thank you so much for the recipe.
★★★★★
Kate
Wonderful to hear, Fiona! I’m glad you plan to make it again.
Cleo lane
Delicious. I’ve used this recipe several times
Cleo in Ms
★★★★★
Kate
That’s great to hear!
Rebecca
This is one of my favourite recipes. I do the curried variation and it’s amazing.
★★★★★
Julie
I made this today and I LOVED it. Inflation is causing me to pinch pennies and this recipe is budget-friendly while tasting like a million bucks! I just discovered Cookie+Kate about a week ago and I really like the way your recipes are written. I plan on trying many of them!
★★★★★
Kate
I’m glad you were able to enjoy it, Julie!
Natalie
I love this recipe! Have made it many times now and always taste sooo good! Thank you for posting this recipe for all to enjoy!
★★★★★
Kate
I’m glad you love it, Natalie! I appreciate your review.
Emily
I LOVE this recipe. My husband, who refuses to eat carrots, even loved it. Thank you so much!
★★★★★
Kate
You’re welcome, Emily!
Linda
I have TONS of carrots left over in the garden from last year. Does this recipe freeze? Thanks!
★★★★★
Kate
This would be a great option to freeze! Let me know what you think,Linda.
Nathalie
Hello ! I just tried your curry version of the creamy carrot soup (without ginger). The taste is sooo good ! I never thought carrot soup could taste so good !
I did use an immersion blender (Kitchenaid) and it made the soup into a lovely creamy texture. Exactly like the pictures in your recipe! I will add this recipe to my favorites !
Thank you
Nathalie
★★★★★
Kate
Thank you for sharing, Nathalie! I appreciate your review. I’m glad it worked with your immersion blender.
MarieAnne
I love your recipes!! I did the carrot soup – version if the Thai – added coconut milk! Rave reviews from the family!! Thank you!
Ps my very favourite dog was named “cookie” growing up!
Michaela
This soup is absolutely delicious, even more so than I thought it would be. I prefer this to pumpkin soup! We have just entered Autumn in Australia and the weather has finally cooled down enough for us to start craving soups and yummy warming things. Mods: I didn’t peel the carrots as the skin has additional, beneficial nutrition. I also fried some haloumi to have 3-4 small torn chunks in the bowl, for extra flavour and texture. YUM!
★★★★★
Kate
Thank you for sharing what you did, Michaela! I’m glad you enjoyed it.
Sarah
Just made this soup with no variations and it is SO good. It’s so rich and flavorful. Wow. Every time I have carrots I will think of this soup moving forward lol.
★★★★★
Kate
Thank you for sharing, Sarah!
Nancy
Just made this soup. I doubled the recipe. Serving it to guests tomorrow evening. Hope they love it! I think it’s very yummy.
Katie Perry
I made this for my mother in law this evening as she has just had oral surgery and is on a soft diet. It was a hit. Super easy to make and fairly quick after a long day of work. I will definitely be making this again. My only complaint is that I didn’t make more.
★★★★★
Julie Blair
Solid recipe! I added ginger and shishito peppers, topped with sesame oil and scallions. This is so riffable. I love sweet potato soups but only had a 5lb bag of carrots in the house. This was the top google result for “carrot soup” and I am so glad I clicked. Made my day.
★★★★★
Kate
Thanks for sharing! Sounds creative. I appreciate your review, Julie.
Andrea Tew
This recipe was amazing. I chose to sub 1 cup of chic broth, 1 cup water, to 2 vegetable broth. And also add just a little coconut milk at the end.
Ver Good!
★★★★★
Kate
Great to hear, Andrea! I appreciate your review.
Dom
Amazing soup!! Turned out smooth and flavorful. Used beef bouillon cubes because we didn’t have veg broth so added nice meaty/stewy flavor. Also garnished with chili oil and pumpkin seeds which I’d highly recommend. Saving this one for sure!!
★★★★★
Peter Harkin
I had a lot of carrots left in my veggie garden and they were well passed their prime ( like me). Your recipe was excellent with baking the carrots first. I added some home made tomato relish when blending and voila. Thank you.
★★★★★
Kate
You’re welcome, Peter! Thank you for your review.
Julie
This is the best carrot soup I have ever had! I didn’t even know carrots could taste this good! I followed the recipe to a tee and it was easy and delicious.
★★★★★
Kate
Thank you for sharing, Julie! I appreciate your review.
David
WOW ! This is a hecka-delicious soup . and easy to prepare. Of course the true review was that my wife raved about how amazingly good it is ….
Thank you Kate,
David S
★★★★★
Kate
Thank you, David! I’m glad you enjoyed this soup.
Jade
This soup is delicious! Its my 3rd time making it and its a hit every time. This is an incredible recipe!
★★★★★
Kate
That’s great to hear, Jade! I appreciate your review.
Jade
This soup is delicious! Its my 3rd time making it and its a hit every time. This is an incredible recipe and I will be making this all the time.
★★★★★
Tonia
My soup turned out delicious! I needed to have some protein in it so I added chickpeas and tahini- so filling and yummy!
★★★★★
Kate
That’s great to hear, Tonia! I appreciate your review.
Melissa
This is the best carrot soup I’ve made. Thanks to you! I added the ginger after putting in the carrots as I didn’t know where to put it at first but still tastes great! I had some cashew butter I made myself and added that instead of butter and was great and buttery
Marik
So easy and sooo delicious recipe. I am glad that I lost my previous carrot soup and found this. The roasted carrots on their own are already yummy. I have to make extra because my daughter loved them so much that she came to steal carrots from the tray . Thanks a lot
★★★★★
Kate
Thank you for sharing, Marik! I appreciate your review.
Deborah J.
Want to make this soup, but wondering if you have any advice for adding more protein? I plan to use chicken stock instead of veggie, but I’m wondering if collagen powder or something else would work. Or maybe actual milk in place of part of the water? I dunno.
(First trimester cooking is hard….)
Kate
Hi Deborah, I’m sorry to hear that. You could serve it with something on the side. Try Favorite Grilled Cheese Sandwich and adjust it as you need to. Hopefully that helps some!
Jessica Schmitt
Turned out SO good! Did the recipe exactly how it was written. This is a keeper :)
★★★★★
lee Ravenhill
The only spice I had cumin 1.5gram after sweating off onion and garlic
It seems that we couldn’t taste the roasted carrot but only the cumin.
I’ll try again with no spice but still add garlic and see if that’s better to taste the carrots
★★★
Kate
I’m sorry to hear that. You can omit next time.
Bobbie
Made this delicious and healthy soup x 2. First doubled the spices per other comments, then round 2 added 1/2 tsp cayenne pepper for some heat. Will try the curry suggestion next time. Friends and family had multiple servings of this incredibly healthy and tasty soup. Thanks so much for posting this!
★★★★★
Kate
I’m glad you made it fit your tastes, Bobbie! I appreciate your review.
Jenny
Soooo good! Thank you so much for this amazing recipe! I did not have coriander on hand so used curry. I did not read the recipe thoroughly and also roasted the onions with the carrots. Oops! Still turned out amazing. When served I added a bit of half and half to my bowl. Not that the soup needed to be any more creamy! It really is a great recipe.
★★★★★
Kate
That’s great to hear, Jenny! I’m glad it still turned out well.