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 entrĂ©es. 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 sautĂ©ed 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 sautĂ© 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 ÂĽ 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.Â
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 ¼Â 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.
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.
Stephanie
Love this recipe! I use organic baby carrots so I don’t have to peel and chop. I also used unsalted Earth Balance to make it vegan. A+
Sara L.
HUGE fan of this recipe! I had to improvise in a few spots but I will definitely be making it again! I made the Curry version but didn’t have lime and I had to use an immersion blender, so it wasn’t as creamy but I am always up for a touch of texture. My boyfriend asked me to save him some but I’m not sure it will last because I can’t stop eating it. I’m going to have to make it again just for him.
Lucia
First time ever making this and I have to say it’s pretty good. Definitely doesn’t beat my mother’s but it came close to it. I didn’t add the ground cumin or coliander because I didn’t have it but I think it came out good despite that. I added too much lemon but that was because I didn’t measure it out just did it to my liking and accidentally went overboard with it. 10/10 recommend
Kate
I’m glad you were still able to enjoy it, Luica! I appreciate your review.
Shalini
One of the best carrot soups I ever made. Thanks Kate!
Just checking, can we store this soup in the refrigerator and serve later?
If yes, for how many days ?
Kate
Hi! Yes, it’s great as leftover. See the final step in the instructions.
Marie
This soup is divine! I used some homemade bone broth and upped the spices and garlic cause I like an in-your-face flavor. It was delicious. Excellent recipe and loved the variation options. I added some ginger as well per the suggestion and loved it. Thanks for another amazing recipe!
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!
Mike
Could try Apple Cider Vinegar instead of Lemon Juice.
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!
Sig
This is the best soup I’ve ever made! Thanks for sharing it.
Ella
Just made and it is sooooooo good
HelenofTrout
So delicious! I gave half of the soup to my parents and my mom just LOVED it!
The first time I made it I accidently used Beef broth instead of vegetable broth haha! (I thought the broth looked a little dark!) Turned out very yummy!
I have since made it again with the vegetable broth and I think I prefer the beef broth. Either way you have a winner!
Served it with a hard crust bread.
Your website is my go to for recipes!!
Kate
I’m glad you ended up enjoying it! Thank you for your review.
Ashley
The curry ginger variation has turned into a weekly recipe for us! It even has our 2-year old’s seal of approval- she loves it. I plan to add red lentils for extra protein next week.
Kate
I love that this is a weekly recipe for you, Ashley. I appreciate your review.
Beth Hobbs
Wow! Been trying to get into making soups for batch cooking and stumbled on this recipe! It is amazing!
Will definitely make again!
Kate
That’s great, Beth! Thank you for sharing.
Susan Drack
Just made this and love it! I added fresh ginger to the carrots while roasting. Once done and in my soup bowl, I added a scoop of plain, non fat Greek yogurt and a sprinkle of garam masala to give it that Indian tweak I’ve grown to love. I’ll definitely make this again!
Kate
Sounds delicious, Susan. Thank you for your review!
Leslie Accardo
The spice additions make this really good. I had found a recipe I wanted to try but it sounded kind of bland .. then found this one. I also wanted to use the Instant Pot. So .. I didn’t make the recipe exactly like it was written but I added the 1-1/2# of carrots – just browned slightly in pot (would have been much yummier if roasted). I used 3/4 teas. coriander, 1/2 teas. cumin, 3 Tbsp. fresh ginger, 1/2 teas. curry powder and 1/2 teas. garam masala. Really good! Thank you!
Katie
The curry ginger version is AMAZING!!!!
Kate
Thank you, Katie!
Ramesh
I chanced upon this page when I was looking to cook up a bag of baby carrots that I would have to throw away otherwise. The only change that I added was sautéing some whole black peppers and whole cloves before the onions and then used pecans instead of butter . It is amazing!! I have to say that I would probably be repeating this recipe frequently .BTW this was your curry recipe!! Absolutely delicious!!!
Kate
I’m glad you came to this recipe! Thank you for your comment.
Normajean
FINALLY A carrot soup that doesn’t include ginger! Had a lot of carrots given to me and I was trying to figure out what I could do with them. I made this recipe exactly as written and it is really good. In fact my husband had two helpings. Definitely will be making it again
jo
Creamy roasted carrot soup,
Sensational to say the least!
Will definitely keep this and make again
Funbi
This recipe is simply amazing!
Kate
I’m happy you enjoyed it, Funbi! I appreciate you letting know.
Lori Harrington
fabulous! I have made this twice now. No corriander so left that out twice. Did add the ginger 1/2 tsp dried.
FABULOUS!
Cathryn
This looks delicious! I bought a beautiful bunch of organic carrots at the farmer’s market and decided to make this for visiting friends this weekend. BUT…the forecast is for weather in the 80s. Could this soup be served chilled?
Kate
Hi Cathryn, that may be nice! Let me know what you think.
John Tancred
wow I’m speachless , so good, on my list of favorites.
Hannah
This is SO good!! Especially with carrots straight out of the garden! It has become a regular in the house!
Kate
That’s great to hear, Hannah! I appreciate your review.
Charlie
I made the version with both the curry powder and the ginger. What a great soup! I didn’t realize how sweet the carrots would become after being roasted. Roasting the carrots also darkened the color of the soup so the soup became an orangish-brown color. I needed to add a bit more water than the recipe because my soup was simply too thick. Once I thinned it down, it was excellent.
Philip
It’s August in Phoenix and ONLY 109 hahaha
Can I serve this soup cold?
Kate
Sure! Let me know what you think, Philip.
Philip
Serving the Carrot soup cold was a huge hit! I made it in the morning, which gave it time in the refrigerator to get cold before serving for dinner that night. Served with sliced toasted beget.
vicki
I like the recipe and I would like to know the caloric breakdown. I like it with curry and ginger together. It is tasty and I would make the recipe again. It goes with my weight watchers diet.
Gerlinde Schuller
I just made the variation with Thai curry and this soup is to die for!! I’ve been looking for a way to enjoy carrots since they are my least favorite vegetable but my husband grows them like crazy. This is the best way I’ve ever had carrots!!
Nina
My toddler helped me make this tonight, which shows you how easy it was. We added some ginger and used vegan butter. It was delicious! My husband said it was one of the best soups I’ve made. I will definitely make this often.
Kate
How fun, Nina! Thank you for your review.
Alexis
I made this today, and it was so delicious! Your butternut squash soup recipe is my favorite, but I had purchased two bags of carrots because they were on sale, so I decided to make this instead. I love how affordable and easy your recipes are, and they taste divine!
I tried the curry variation without ginger. I’m not a huge fan of it, but I might try the Thai variation next.
Kate
I’m glad you enjoyed it! Thank you for sharing, ALexis.
Teo
!st time I made it, it was huge success! I could not believe how good it turned out. Now my GF wants it every week :) I’m also trying variations with cauliflower or hokkaido pumpkin and it is delicious.
Roasting vegetables before cooking is THE WAY! <3 Thanks for recipe.
Monica
This is my second season making this soup with my homegrown carrots and really, hits it out of the park. Perfectly creamy, sweet, and no cream! Absolutely love it. Truly simple and healthy recipe. Thank you!
Kate
You’re welcome, Monica! I’m delighted you enjoyed it.
Rachelle
Made this adding curry and fresh ginger and it was phenomenal. Used a bit over 2 lbs of locally grown organic carrots. The consistency was perfect. Served with a bit of goat cheese on top. Super delicious.
Kate
I’m glad you enjoyed it, Rachelle! I appreciate your review.
Lala
Hello, all the way from West Sussex UK. I made this soup yesterday using homegrown carrots. Oh my goodness the soup was sooooo delicious! Roasting the carrots really brought out the sweetness. I found it hard to restrain from eating them straight from the roasting tin! They would make a fab side for a roast dinner!
Thank you so much for the recipe.
Kate
Garden produce is the best! Thank you for sharing, Lala.
Krysty
Just made this and oh so good. Used chicken broth and half a small lemon. Don’t like to waste anything! This was wonderful. Soup fest worthy!
Vera Anderson
I normally don’t leave comments, even if a recipe is wonderful, but then I made and tasted your recipe. Holy nanners, that is the BEST soup I’ve ever tasted, much less ever made. I’m getting more carrots tomorrow cause this is going to be a staple in my fridge and freezer. I don’t know how you managed to make a fairly low calorie, yet decadent tasting soup that easily could be a meal and maybe made me lick my bowl. Thank you, thank you, thank you!
Kate
I’m glad you did, Vera! Thanks for taking the time to comment and review.
Susan
So happy to find your recipes! I have an abundance of carrots and really looking forward to Carrot Soup. Curry will be my add in.
Kate
I hope you love it, Susan!
Elizabeth
This was amazing! The butter takes this next level! I have made this before but the butter is so good! I did carrot ginger and broth, no water. So good , thank you.
Genevieve
I made the Thai Curry version and it was both delicious and super easy!
Kayley
Just happened to come across this recipe while looking to use up an abundance of carrots. I used the standard recipe and it’s absolutely lovely! I did think oh gosh that’s a lot of liquid but I was surprised to use near enough all of it (I like my soup on the thicker side).
Excited to try the variations of this recipe!
Jessica Sliva
YUM!!! The butter really enhances the creaminess, so delicious, don’t skip it! I used only 4 cups of just water (no broth), maybe I had a bit less than 2 lbs of carrots (?), I just eye balled from the weekly CSA allotment. Who knew carrot soup could taste so good! Thanks for the recipe!
Kate
I’m glad you loved it, Jessica! I appreciate your review.
Joan Massart-Paden
Hi Kate,
I am putting this recipe in my newsletter with “recipe by Cookie & Kate. I hope that is acceptable to you. We have delicious carrots in Alaska, so I thought your recipe would be great.
Kate
Hi Joan, please review my Photo and Recipe Sharing Policy
Tamara
This needed so much tweaking!! Not enough herbs, salt, or pepper. Added dill and ginger. I never use water to make a soup. I used 1/2 vegetable stock and half chicken stock. Thank goodness!! Added juice from one small lime. Just my. Opinion on this soup.
Kate
I’m sorry you didn’t love it, Tamara. I appreciate your feedback.
Lauren
Can you add the butter and lemon juice to the soup pot and mix it in before moving the soup to the blender? I’m just not seeing how to add the butter and lemon juice if I can’t fit all the soup in at once into the blender.
Kate
Hi Lauren, you may need to work in batches, then pour back into the pot in the end.
Hobbs
I made this soup 3 times in a space of one week. My kids, husband and I absolutely love it. Brilliant and simple recipe, so smooth and creamy!!
Kate
That’s great to hear, Hobbs!
Emma
It says that you don’t use cream but I actually have cream that I want to use up. Would it still be nice with cream?
Kate
Sure, you could add a little bit to each serving if you like.
Alice marchand
Made the curry carrot soup #2. Should it be puréed super creamy or could you leave minuscule bits just the size of say, sea salt not as big as a pepper corn. I puréed it and then strained it Have a Brain mixer/purée machine and also a nutribullet.
Smiley
The soup was yummy and my husband loved it. All I did was substitute milk for the water.
Vince
I made this! My wife and I loved it. Paired it with a grilled cheese and a Caesar salad. We were lucky because we were able to use fresh carrots from our garden. Truly delicious! I’d never had Carrot Soup before but I have so many carrots from our garden and needed a recipe that would help me use a lot of them. This did that and really was scrumptious!
Thanks for sharing!
Kate
That sounds like a delicious combination! Thank you for sharing, Vince.
Jade Hough
Just made this with the XL box of carrots my parents gifted to us and WOW! One of the best soups I have ever had and it tastes as if there is cream in it. I will confess though, I may have added an extra tablespoon of butter and slightly extra lemon. If you haven’t made this yet – run dont walk!
Eloise
I think I’m just not a fan of carrot soup but I didn’t like this very much – still giving you 4 stars because I love the way you write recipes, and I love all your other recipes! I think it just wasn’t to my taste. Trying your tomato soup tonight! :)
Kate
I’m sorry you didn’t love it, Eloise. I appreciate you sharing your feedback.
monica haggard
How many does recipe feed?
Kate
HI Monica, see the nutritional information and recipe details – it serves 4 bowls.
Ashley Chambers
Wow! My kids never eat spicy food, but I took a gamble and did the curry version of this dish. Sooo amazing. Roasting the carrots is really an imperative step. Fabulous sound and exactly what I was craving.
Kate
Thank you for sharing, Ashely!
Bets
This soup is wonderful. I especially love it when there is snow in the forecast, so I will make this tonight.
I do sometimes add an apple, a variety with some tangy flavor. Thank you for another great recipe.
Peter Clark
Absolutely Delicious! Thanks so much.
Addys
This recipe is gold. I have made it a couple of time mostly for dinner and it’s perfectly light and satisfying, warms my heart. My husband loves it as well. Thank you!
Kate
I’m glad you loved it, Addy! Thank you for your review.
Annie
Loved this soup, so easy and flavorful. I had no coriander so I added extra cumin. Also, I added a roasted acorn squash to the carrots.
Jennifer
Hi! I am thinking I’ll make this as my starter dish for Thanksgiving. Sounds delish! Question – can I use an immersion blender to blend? I don’t currently own a blender. I can buy one if need be. Thank you!!
Kate
Hi Jennifer! You can use an immersion blender. It may not get as creamy, but it will still be delicious!
Robert Bissett
Took over two hours, but I made it yesterday. Two of us ate all but about a cup. Used bone broth. Poured it on a scoop of left over ground chicken stir-fry. Very good!
Teresa
A wonderful bowl of deliciousness!!! A little time-consuming but so easy to make. I used baby carrots to save time. Ate it with avocado toast on sprouted bread. Definitely a keeper.
Katie
Just like the rest of your recipes, delicious! I didn’t peel the carrots because I hate to waste and I like the skin. This soup was light & silky! I topped with a dollop of mascarpone, shaved roasted brussels sprouts, & some pepitas for some crunch!
Kate
Sounds delicious, Katie! Thank you for sharing.
Katherine
Single-veggie soups can be kind of boring sometimes, right? Tomato, butternut squash, etc…. NOT THIS ONE! I tried the ginger variety and I am hooked!! And it’s so easy… and cheap!
I can’t wait to make/share this with someone. I topped it with pepitas (always!) and some crushed red pepper. It would definitely be nice with a small dollop of vegan sour cream in the middle. And I paired it with a slice of rosemary focaccia bread.
I’m hooked.
Kate
I agree with you! I’m so happy you enjoyed it.
Mi Nguyen
Delicious soup! Thank you so much for this recipe. Using butter instead of heavy cream was a great call. I made some toasted spiced seeds to top this soup and it gave it some nice warmth for the fall season. It’s still delicious without any toppings.
Betty Keeling
I made your Curried Lentil, Tomato and Coconut soup , but I didn’t have potatoes so I added Barley instead.. very good I enjoyed it very much, thank you, Today I’m making Carrot soup.
Betty Keeling
Cynthia Janes
I made this today, 1.5X, just as described, and it turned out FANTASTIC! There is great balance between all of the ingredients, with none dominating. I made the ginger curry option, using the lesser amount of curry powder. One might think getting good balance could be difficult, as either of these can easily dominate. But it was an ideal blend, imho. of every ingredient in the recipe. Adding the butter and lemon juice at the end, when one can make adjustments, is a good idea, too. THANK You for this recipe. I have LOTS of garden carrots from which to draw this fall and winter.
Kate
Wonderful to hear, Cynthia! Thank you for sharing.
Samantha Tatham
I just made this tonight, served with grilled cheese sandwiches and my husband and I loved it! We grew carrots this year, and I had a lot in the fridge ready for something and this recipe was perfect. It tasted so fresh and had great flavors from roasting the carrots. I did have add a few store bought carrots to make the full recipe but we will be growing more carrots next year and I will definitely make this again.
Kate
That’s great to hear, Samantha!
Jeannita
Love the carrot soup! I added the cumin parsley fresh ginger and turmeric with some cereal milk at the end. It’s delicious. Substitute the water and liquid with some chicken bouillon
Marla
Can I use peanut butter or cashew butter instead of soaking cashews.
Thank you for all of your delicious recipes.
Gail
I made this a day ahead for a Sunday lunch, just as written, and it was delicious! I love the flavour from the caramelized carrots.
Kate
I’m glad you loved it, Gail! Thank you for sharing.
Rachelle Whitley
Made this for the second time, adding the ginger and curry (and a full 2 tsp of cumin). It is SO delicious. This time I needed to use up some celery, so I finely diced several stalks and added it with the onions & garlic to saute. I had some bacon leftover from breakfast and cut it up into small pieces and stirred it in after blending. I used veg broth the first time, but today chicken broth instead, for a little more savory flavor, and only 1c water as I found the first time it was a little too thin; the consistency was perfect this time. I had with it some rosemary artisan bread that I sliced, buttered and heated in foil. Very “more-ish”!
Cydnee
Made the Thai curry variation of this carrot soup with low sodium vegetable broth and lemon juice. I made it extra spicy. It is so unbelievably good. I wasn’t expecting to love it and I do. Will definitely be making it again.
Lenore
OMG it is SO good!! My husband is NOT a soup person but he ate 1.5 bowls of this and asked me to make more tomorrow. I had no coriander so I replaced with dill weed.