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.

bowls of Creamy Carrot Soup

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.
carrot soup in bowl

Ingredients for Carrot Soup

CarrotsUse 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.

BrothChicken 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

  1. Cook onion, carrots, and celery until the onions are browned. Add spices and cook for 1 minute.
  2. Add broth and boil until the carrots are tender (per the recipe below).
  3. Puree, garnish, and serve!

Tips for Safe Blending

An immersion blender means this can be blended right in the pot for fewer dishes to wash.

If using a traditional blender, puree the soup in batches ensuring the lid is not sealed tightly. It’s important to allow steam to escape so the top of the blender doesn’t burst open.

In the Slow Cooker:

  1. Place all ingredients except the cream into a 4–6-quart slow cooker.
  2. 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).
  3. Puree the soup with an immersion blender (or transfer it to a blender that can process hot liquids) and add the cream.
carrot soup recipe overhead

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

Did your family enjoy this Creamy Carrot Soup? Leave us a rating and a comment below!

bowls of Creamy Carrot Soup
4.98 from 34 votes↑ Click stars to rate now!
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Creamy Carrot Soup Recipe

Creamy Carrot Soup is an easy and inexpensive option for lunch or dinner. Made with simple ingredients and ready to enjoy in just 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 pounds carrots peeled and chopped
  • 1 rib celery sliced
  • 2 teaspoons fresh garlic minced
  • 1 ½ teaspoons fresh ginger minced
  • 1 ½ teaspoons salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
  • cup heavy 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

Ginger – Fresh ginger is best in this recipe. If needed, you can substitute ¼ teaspoon of ground ginger in place, but this will change the flavor of the soup.
Blending Carrot Soup  – If using a traditional blender, puree the soup in batches ensuring the lid is not sealed tightly. It’s important to allow steam to escape so the top of the blender doesn’t burst open.
To Cook in a Slow Cooker
  1. 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).
  2. Puree the soup with an immersion blender (or transfer it to a blender that can process hot liquids) and add the cream.
 
4.98 from 34 votes

Nutrition Information

Calories: 237 | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1098mg | Potassium: 958mg | Fiber: 7g | Sugar: 12g | Vitamin A: 38350IU | Vitamin C: 16.2mg | Calcium: 108mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Soup
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hello I love your healthy carrot soup recipe but can you tell me if I can freeze or store in a fridge as I am only cooking for one with this recipe? Or shall I reduce the ingredients down to a 1/4?

    1. This soup can be frozen. I would suggest leaving the cream out if possible and adding it when reheating as dairy doesn’t always freeze well.

  2. What is the easiest way to add healthy protein in this? I’m thinking of lightly browning small-chopped chicken or steak, at the same time as the veggies, before putting all into the blender? Should I do this? Or how else would you recommend I do this?
    I’m hoping to try this out in a couple days. Thank you so much

    1. hello!
      to add protein easily, and so that it will not change the flavor of the soup, you can put in white kidney beans. they blend in very easily and make the soup a little thick and creamy. you might be able to omit the heavy cream by doing this, too. although I have made this soup as the recipe is written and the heavy cream is tasty here.5 stars

  3. Made this for supper tonight. I accidentally added way too much ginger (the lid came off as I was measuring…over the pot ). But was still so so delicious!5 stars

      1. ⅓ cup of heavy cream, it’s the last ingredients in the ingredients list Jared. Hope that helps :)

  4. Made the carrot soup today and it is delicious and so simple to make. I omitted the garlic, not a fan, and added 1/2 teaspoon of Cardamon. Yummy. Next time I may also add a little apple. I did use cream but light cream and I drizzled it into the bowl before serving. Great recipe and now I’m off to peruse your website for other great ideas.5 stars

  5. OMG this soup is good!! 5 stars for sure. I followed your recipe and now wish I had doubled it. I made it at 10 am for our lunch and it’s all gone at 12:20 pm. I will be making this again. Thanks for sharing.5 stars

  6. Is there any recommendation for an alternative to the heavy cream that would not significantly alter the taste? Coconut milk? Has anyone tried anything else? (Lactose problems)

    1. I would suggest coconut milk. Although it will change the flavor slightly, coconut milk will pair nicely with the ginger in this soup! Enjoy!