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. 
Cecilia
This looks amazing! Hoping to make it tonight. Just double checking – we need 6 cups of liquid, correct?
Kate
Hi Cecilia! Yes, 6 cups is correct.
Korra S
Hey I made this adding curry powder and fresh ginger. One of the best soups of my life, my boyfriend loves it too. Thank you for this. Gonna try it with cashews instead of butter soon :).
stephen d
Superlative. I like carrot soup alright, but generally not on my list of things to make at home. Had some extra carrots around that would best be made into soup so did a random search and stumbled upon your recipe. I’d say it was a transformative experience in terms of my carrot soup view. Best I can figure it was the roasting which really made it stand out. I used the butter of course along with “Better than Bullion” broth. I also did the curry/ginger version. Couldn’t get enough of this. I will be making for dinner parties.
★★★★★
Kate
I’m happy you stumbled and enjoyed, Stephen! Thank you for your review.
Miracle Etuakwu
I did the exact same thing but added some other spices and made a few tweaks. I added goya chicken seasoning to taste, 3 fresh Thai red chili pepper, and 2 fresh habanero pepper (Warning! This Is spicy) I also used 1/2 cup of chicken stock and 1 1/2 cups of water. I also added 1 tsp of Indian chili powder. I paired it with jasmine rice, tandoori chicken, and fresh garden salad. It turned out amazing, but watch out for the heat.
★★★★★
Bruce Roessler
I made this tonight in Ninja cooker. Made 14 cups total used Vitamix mixer. Soup is smooth and delicious. Roasted carrot flavor is the bomb.
Thank you soon much!!
Karen
This soup is simply delicious! I have made it for family and friends. They are all amazed at how much they like it. Carrot soup? Yeah, man!!! I am going to make the soup with ginger right now. . .
★★★★★
Elyse
I cant eat lemon juice (or any citrus) so I’m leaving it out. Would you recommend trying something else in it’s place?
Kate
Hi! You can omit it. It does liven up the soup, but it will still be good without it. Enjoy!
Liz
I adore this soup and make it monthly. I found another good substitution if you’d like it to be vegan is a tablespoon of coconut oil to replace the butter.
★★★★★
jack
Made it on Easter and it was simple and delicious! Paired nicely with a little bit of white truffle oil and fresh bread. Thanks
★★★★★
Kate
That sounds delicious! Thank you for sharing, Jack.
Paul in Sacramento
Well, I wasn’t sure about carrot soup, since I had tried it before with a different recipe, but since I ended up with too many carrots in the fridge I thought I would give this recipe a try. Wow! This is so good and full of flavor. I added the curry powder and lots of fresh ginger. Yum. I can see where the red Thai curry paste would be good as well. I’m sure roasting the carrots makes the big difference.
Thanks for another great recipe!
★★★★★
Kate
You’re welcome, Paul! I’m delighted you enjoyed it.
Bonnie
I made this today, and my taste tester (husband) is enthused. I used some grated ginger and red thai curry powder, plus lime juice. looking very good. Two quick questions for you or others who have made it:
1. Would roasting the onion be a good idea, or not?
2. What about increasing consistency with a few baby potatoes when I add the broth and water? We do like potato thai curry, thinking it might be good?
★★★★★
Kate
Hi! I really like this best as is. But, I’m intrigued by your creativity!
LS
I added a small potato and 1/2 cup of red lentils and cooked it in the instant pot.
The lentils disintegrated nicely and added extra protein and finer. The soup seems to be thicker with added on potato & lentils.
★★★★
alli
I love this soup! I have made it 5 times in the last 3 months. Last time i added cauliflower too.
★★★★★
Carol A Neiberger
Yummy! I can’t help but play with spices either. Changed it up to lemongrass thai curry and added a couple of birds eye peppers for heat.
Lime juice at the end with cilantro.
If you like some heat on your soup you have to try this version.
★★★★★
Victoria Stephen
This soup is DELICIOUS! It’s been a requested soup at our family sunday night suppers. This past weekend I accidently left out the lemon juice and butter steps and it was still delicious and creamy. It is a crowd pleaser, impressive and easy to make! Thank you for sharing this recipe!
★★★★★
Kate
Thank you! I’m happy you loved it, Victoria.
Tiffersue
I am just suggesting if someone needed to lower the sodium content they could still use broth just use no salt added broth it has hardly any sodium in it. Or even use a reduced-sodium broth they are both good options and you could replace salt with Morton Lite Salt which has half the sodium of regular table salt!
★★★★
Naomi
Hi! Can I make this soup with baby carrots?
Kate
Hi Naomi, sure that should work. Just be sure to use the same weight for the recipe. I hope you love it!
Hannah
Made the curry version and double the recipe to freeze because I knew it would be a hit. My family absolutely loved this soup, so glad to have a dish that’s both healthy and tasty! The texture is AMAZING!!! Thanks Katie!
★★★★★
Kate
That’s great to hear, Hannah! I’m delighted you enjoyed it. I appreciate your review.
Veronica
Roasted carrot soup with curry powder , ginger and a few dashes of Tabasco outstanding.
Be careful to slice carrots evenly or some be charcoal pieces before others are ready.
Adina
Very easy to make and sooo tasty!
★★★★★
Kate
I’m happy you like it, Adina! I appreciate your review.
Arend
I made the curry with ginger variation. It was good! I added fresh kale from the garden before emulsifying.
Also added a TBSP of apple cider vinegar and a dash of spicy garlic salt, habanero salt. Definitely opens your sinuses.
Served with feta cheese crumbles sprinkled on top.
★★★★
Kate
Feta on top sounds delicious! Thank you for your review, Arend!
Olivia
I made this today. The ginger variation. I ended up switching the 2cups water for almond milk and added a little ground ginger in addition to the fresh. I also did not peel my carrots, but washed them instead. My soup is a little grainy but I imagine this is to due to my blender. I loved this and will absolutely make again.
★★★★★
Sandra
Wonderful! I skipped butter to finish & substituted a 4 oz. block of cream cheese. I will definitely make again.
★★★★★
Stephanie H
What a great recipe! I’m vegan so I sub butter with unsalted Earth Balance. I also add a few pinches of red pepper flakes to bloom with the other spices for some heat.
Yuuna
Looks so good!! Can’t wait to make (and more importantly eat) this! Does omitting/substituting the butter impact the flavour? Thanks! x
Kate
Hi! It doesn’t quiet get that deliciously creamy flavor, but I know others have enjoyed it without as well.
Yuuna
I see, thanks so much!
Chelsea
Thrilled with this easy, wholesome soup – it boasts mighty big flavours for its simplicity. Did the curried with fresh ginger version for the fam, who agreed it was at least as good as anything we’ve had in our favourite cafes! Thank you so much–we’ll be making this again.
★★★★★
Kate
You’re welcome, Chelsea! I’m happy you enjoyed it.
Holly
The curried carrot version is SO good. I roasted the garlic whole and blended it with everything else. I also added a dollop of yogurt when serving.
★★★★★
Kate
Thank you for sharing, Holly!
karen levine
This was so great! Can I freeze?
★★★★★
Kate
Wonderful! Yes, this one can freeze.
Mercedes S
Delicious. Used the carrots from my CSA box. I tried the Thai curried carrot soup variation. The lime and cilantro added at the end makes all the flavors come together.
★★★★★
Kishia
Just made this and it is the BEST carrot soup I’ve ever tasted- period! Grant it, I’ve only ever had carrot soup once, and it wasn’t good, but my husband liked it and asked me to make it. I used chicken broth instead of vegetable broth and made the curried ginger variation. I will be making this again and again and again. Do yourself a favor and make this and get your whole life!
★★★★★
Kate
Thank you, Kishia!
Bridget
Love that my soup turned out looking just like your pic….and it’s delicious! Thank you!
★★★★★
Mirela
This soup is the best thing I’ve made this year! I’ve used vegetable stock and coconut cream and it is mind blowing!
Absolutely love your recipes, Kate!
★★★★★
Michael
Wow! This carrot soup was fantastic! I’ve made carrot soup before, but roasting the carrots made a huge difference in the flavor. Silky smooth and rich. I used fresh ginger and curry…delicious! Definitely going to make this again.
★★★★★
Shivani
It turns out amazing.. everyone loved it
Thankyou
★★★★★
Kate
You’re welcome! I’m happy it as a hit with everyone.
Bails
Wow this is so tasty. My new favorite soup. I’ve frozen lots for lunches. Thanks for another great recipe.
★★★★★
Mo
I had carrots in the fridge to use up and came across your soup recipe. The reviews were not wrong – one of the most delicious carrot soups I have every had and even my picky daughter loved it and asked if she could take it for her school lunch tomorrow! I made the curry version and I did a taste test before adding the butter and lemon juice as well as after and the addition of those two simple ingredients definitely brightened the flavour (I used Earth Balance vegan butter). Roasting the carrots is key to creating the depth of flavour this soup delivers! Thanks for posting such a wonderful and easy carrot soup recipe!
★★★★★
Kate
Thank you, Mo! I’m glad you agreed.
Nada
A lovely soup! My husband, who doesn’t like carrot soup, thought it was good, too.
My tweaks: My husband has IBS, and can’t tolerate garlic or onions. Also, it’s mid-June and too hot to turn on the oven. So I used garlic olive oil instead of plain and roasted my carrots in my Actifry for about 40 minutes. Then I put them in a pot with water, and used rosemary and oregano instead of cumin and coriander, as our family isn’t crazy about those flavors in particular. Once cooked, I blended and served it with biscuits and it was a hit! My 8yo raved about how much he liked it. In a houseful of autistic people with texture and taste restrictions, it’s a delight to find a meal we can all agree on! <3
★★★★★
Kate
Hooray! Thanks for sharing your tweaks. I know others will find it helpful!
Astra
Delicious recipe and not difficult to make. Loved it.
★★★★★
Kate
Wonderful, Astra! I appreciate your review.
Pat Carlson
Delicious! But, if you want to take the Thai version to the next level, add a bit of roasted chunky peanut butter!
★★★★★
Kate
Thanks for sharing how you changed it up, Pat!