This carrot soup is a tasty and simple soup recipe that delivers rich, sweet, and savory flavors in every bowl.
A simple blend of carrots, ginger, onion & garlic, and paprika simmered until tender and blended with cream. The result is a cozy soup, perfect for any time of year.
Serve this creamy carrot soup recipe with a fresh salad or a loaf of Artisan Bread for dunking.
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An Easy Carrot Soup Recipe
- Root vegetables are the best when it comes to soup recipes!
- They’re affordable, nutritious, available year-round, and taste delicious!
- Sweet and savory, this carrot ginger soup recipe is a lovely first course or a simply delicious lunch or dinner alongside a salad and some bread.
- Swap out the spices and add your own favorites.
- Meal prep ahead, this comforting soup recipe reheats and freezes well.
Ingredients for Carrot Soup
Carrots – Use any variety of orange carrots, from whole carrots to bagged baby carrots. If using whole carrots, peel them first.
Feel free to sneak in other pureed veggies like pumpkin or sweet potato to stretch the meal further.
Broth – Chicken broth is used for flavor and to simmer the carrots until tender. Vegetable broth can be used but will change the flavor of this recipe.
Heavy cream adds richness and creates a nice creamy consistency.
Seasonings – This carrot soup recipe is simply seasoned with ginger and couple cloves garlic. Fresh ginger is best but dried can be substituted (see recipe notes). This soup pairs well with other warm spices like a pinch of nutmeg, ground coriander, or even curry powder.
Carrot Soup Variations
- Add sweet potato or even leftover roasted carrots or potatoes.
- Coconut milk can be used to make this recipe dairy-free (although it will change the flavor).
- Squeeze in a bit of fresh lemon juice or stir in parsley or even a bit of fresh dill.
How to Make Carrot Soup
- Cook onion, carrots, and celery until the onions are browned. Add spices and cook for 1 minute.
- Add broth and boil until the carrots are tender (per the recipe below).
- Puree, garnish, and serve!
In the Slow Cooker:
- Place all ingredients except the cream into a 4–6-quart slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours, until carrots are tender (the larger the pieces, the longer it will take to cook).
- Puree the soup with an immersion blender (or transfer it to a blender that can process hot liquids) and add the cream.
Storing Carrot Soup
- Keep carrot soup in a covered container in the refrigerator for up to 4 days. Reheat on the stove.
- Freeze carrot soup in airtight containers for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove.
More Easy Soup Recipes
- Taco Soup
- Sausage Tortellini Soup
- Chicken Rice Soup
- 20 Minute Broccoli Cheese Soup
- Instant Pot Potato Soup
Did your family enjoy this Creamy Carrot Soup? Leave us a rating and a comment below!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 pounds carrots peeled and chopped
- 1 rib celery sliced
- 2 teaspoons minced garlic
- 1 ½ teaspoons minced fresh ginger
- 1 ½ teaspoons salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 3 cups reduced sodium chicken broth
- ⅓ cup heavy whipping cream
Instructions
- In a large soup pot or dutch oven, heat oil over medium-high heat. Add onion, carrots, and celery, and cook until the onion is lightly browned.
- Stir in garlic, ginger, salt, paprika, and pepper, and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15-20 minutes or until carrots are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and cook just until heated through.
Notes
- Add all ingredients except the cream to a 4-6 quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until carrots are tender (the larger the pieces, the longer it will take).
- Puree the soup with an immersion blender (or transfer it to a blender that can process hot liquids) and add the cream.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Soup
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I have made this recipe twice and I love it. The first time I made it, I added a can of coconut milk instead of the heavy cream and it was so good. The second time I made it, I increased the broth by one cup so it won’t be as thick as it was the first time. I think the coconut milk was a good idea and as long as you are using vegetarian broth, it makes the recipe vegan/vegetarian friendly.
Love those tweaks—coconut milk sounds amazing. Great tip on adjusting the broth too. Thanks so much for sharing!