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
- 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.
- 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
- 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.
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.
Ive never have carrot soup, but was quite surprised how good this turned out…I’m currently on a Drs orders food diet…. And received some free carrots that needed used up, so decided to find a soup recipe n try out this one.
I did the recipe as it is except did not add the lemon or lime juice and don’t care for pepper, but did add a few dashes since I know salt n pepper usually boost flavors.
I loved the mild smokey grilled like flavor it had from the roasted carrots and the sauteed onions were a nice touch.
After trying it, I was intrigued to add some Chicken powder broth as one mentioned. It gave it a completely different flavor… Wish I would’ve thought try some with the Beef powder broth,but now im excited that I have a simple easy versatile soup whenever we receive a bunch of carrots, which happens about once a month.
Thank you! Great simple recipe. First cut, I went hard & doubled to recipe
Since I needed two trays, as I cut up the carrots, I grouped the larger pieces and started roasting them first (noting the longer cook time). Added dry/ground ginger to taste after blending.
Forgot about the butter and it was delish. Remembered the butter- game changer!
I’m not a master of the blender, but I think the technique to get a smoother consistency is to add the bulk of the liquid as a finisher.
I’m happy you enjoyed it! I appreciate your review.
Super excited to try this recipe! I have an opened can of coconut milk in my fridge that needs to be used up, and I’m wondering if I could maybe add it into the soup?
You could try my Thai Curried Butternut Squash Soup
Absolutely. It would be amazing with the curried version.
This was delicious! I think the roasted carrots really brought a lot of depth to the soup. I little the onions cook down quite a bit and I added the 1T ginger, as well as a little curry powder along with the suggested spices. I used 6 cups of water with 4 tsp of Better Than Bouillon vegetable base. All six diners (2 vegetarians and 4 vey much not) raved about the soup. Thank you!
I made the curry variation + ginger and it was delicious!! It was thick so I added another cup of stock. It is warming with the spices, light, but surprisingly filling. I have a big bowl for lunch or I have a cup with dinner as the veggie side. My kids like it, too!
That’s great to hear, Steph!
I’ve made this several times now and it is my new favourite soup. It’s simple yet flavourful! Thanks for the great recipe.
Great to hear, Christine!
OMG. This soup is ridiculously good! Thank you for the extra tip to not use the hand blender. It came out superbly creamy in my Vitamix. I did modify it, and use my homemade chicken broth instead of vegetable broth. Thank you!
I’m glad you loved it, Shelley! I appreciate your review.
I made this with water rather than broth because I’m sick of having the same broth or bullion flavors running through my soups. It’s VERY good, but doesn’t have quite the depth that broth/stock adds, even with additional curry, but I’m far too lazy to make my own stock. Will try again with broth and will roast the carrots longer. Thank you! My grandmother used to make versions of this soup and a curried zucchini soup.
This soup has now become a staple in my household. It’s absolutely delicious. I make the curry version. Thank you so much.
You’re welcome, Gloria! I appreciate your review.
Hello. Do think it’d be alright to add some greens to this dish? If yes, which would you recommend? Thanks!
I suggest serving this with a salad on the side. Super Simple Arugula Salad.
I roasted 2 lbs of carrots in olive oil sprinkled with a bit of coriander and cumin.
I was getting ready to proceed with the soup. I tasted one of the carrots and they were so sweet and delicious I gave a bite to my husband. He agreed and started eating them off of the pan!! No carrot soup today. We are eating them as is!!!
I can’t wait to try your spaghetti Squash and Butternut Squash Recipes that came in your welcome email. So glad I found you!!
Thank you for sharing, Kathie!
This is a fantastic soup – vegetarian, easy and has so much flavor! I’ve tried a few of your recipes and this is my favorite so far. I used the Curry,ginger version and otherwise followed as is. Thank you and happy cooking.
I’m glad you love it, Tina! I appreciate you sharing.
THIS WAS USEFUL, THX!
Your’e welcome, Ashiba!
Margaret N Bowden
Best carrot soup !, This is a fantastic recipe. I made it for a friend undergoing chemo and unable to tolerate dairy. This was nutritious , flavourful and easily tolerated. My family loved it too!
Hooray! I’m excited you love it. Thank you for your review, Margaret.
instead of lemon juice, try concentrated (from a can of frozen) orange juice, 1- 2 Tbsp, to taste. I keep a can in the freezer for all sorts of recipe additions, from salad dressings to muffins or banana bread and even stew.
Thai variation is great with a bit of coconut milk, (or yogurt or sour cream) added just before serving
I have made this several times; it has wonderful flavors
Great to hear, Cliff! Thank you for your review.
I received the funniest video of my 18 month old grandson enjoying THREE servings of the ginger version of this soup. He and his parents were under the weather so I dropped off a container of this soup on their doorstep and the baby was SO busy spooning soup into his mouth that he wouldn’t even answer his Mama who kept asking if it was yummy! Too funny. I have saved this recipe and will be making it for all of us again, because clearly it was a hit! Thank you for such a delicious and versatile recipe. I plan to make it for our soup kitchen at church next.
That’s great! Thank you for sharing, Jenn. I’m glad it was a hit.
Excellent! I harvested 3/4 of a bushel of carrots that had overwintered and needed to find some creative ways to use them. This was perfect with a salad for dinner. I want to make the Thai recipe with the remaining carrots. I used an immersion blender on the soup and it was perfect. I’ve enjoyed many of your recipes. Thank you!
You’re welcome! I’m glad you loved it, Margaret.
I love this carrot soup, it was perfect! I used non dairy salted oat butter and 1 cup of homemade chicken broth + 5 cups of water. The soup was so sweet and healthy. Thank you Kate!
You’re welcome! Thank you for trying another recipe, Orlena.
Thank you for this delicious recipe! I have never quite loved carrot and ginger soup, but I have wanted to find a carrot soup I can enjoy. I made the curry version, and it was fantastic! A bonus is that carrots are so cheap at a time when all our other favourite veggies like mushrooms and broccoli are costly, so this one will really help our budget! So many of your recipes are on weekly rotation in our vego household, you are a real gem, so thanks again!
You’re welcome, Amy! I’m excited to hear you enjoyed it.
This soup is so very tasty! I’ve made carrot soup before that was pretty bland. My husband was not excited, but now now tells everyone about “my” carrot soup. Thanks!
Made this according to directions but the carrots did not blend down as excpected even in a food processor. They were tender coming out of the oven and nicely browned but ended up looking like oatmeal after blending. Tried using an immersion blender to get it smoother but still no luck. Good it be the type or quality of the carrots I used? So disappointed as it looks delicioius in the recipe.
I’m sorry to hear that. It can be the processor. I appreciate your feedback, Lucinda.
Great recipe! The tip to roast the carrots made all the difference… thank you!
You’re welcome, Anshula!
This recipe is SO flavorful! I skipped out on the 2 cups of water since I had fewer carrots, and wow it made an impact! I’m already looking forward to making it again.
Great to hear, Laura!