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. 
NN
Hey Kate
Can I use water instead of vegetable broth ?
Regards,
NN
Kate
Hi NN! Yes, you can use water as the ingredients list states.
Egita
It was absolutely delicious soup! I didn’t have enough carrots and the other half substituted with sweet potatoes. All family loved it. It will be our regular from now on. Thank you!
★★★★★
Kate
You’re welcome, Egita! Thank you for your review.
Jeannie
BEST carrot soup recipe EVER. I didnt change a thing. Perfect. Thank you so much for sharing- so happy I stumbled upon this. And so creamy without adding milk or cream. Amazing. Roasting carrots is key. Thank you!
★★★★★
Katie K.
The recipe is perfect. I never had carrot soup before making this – so glad I tried it. Even my 4 year old liked it.
★★★★★
Ariel
This was great!!! I’ve never had carrot soup before, and I didn’t know if I would like it. Even using an immersion blender, I’d rate this recipe 10/10!
★★★★★
Kate
I’m glad you loved it, Ariel! I appreciate your review.
Shelley
I’ve never made carrot soup and have never used coriander before (only had coriander seeds on hand, so ground them myself in mortar and pestle). My husband tasted it and rated it 13/10 and said it was my best soup yet! Thanks for this uber-yummy recipe.
★★★★★
Kate
You’re welcome, Shelley! Thank you for your review.
Tiffany C
Loved this! I made the thai red curry version. I roasted the carrots with the spices, then subbed the 2 cups of water for a can of coconut milk. My husband said it was one of the best soups he has ever had! Thank you for the inspiration!
Kate
You’re welcome! I’m happy you liked it, Tiffany.
Lizmahr
Did you roast the carrots with the red curry paste or just the coriander and cumin, and then add the red curry paste after roasting?
Lisa
We have been receiving carrots in our weekly CSA share; I’m looking forward to trying this recipe! Looks great and like the suggestions for variation.
Carol Mason
The link to the butternut squash soup in your list of favorites (just above the video) is going to the pumpkin soup instead. They all look yummy!!
Carol Winkelman
Could I use all vegetable broth and no water
Kate
Hi, Sure if you like.
Jean
Hello. Everyone that knows me knows that I don’t cook. If I can’t use the microwave or George Forman Grill, oh well… But I just finished making your soup and I’m so proud of myself. I made a few minor mistakes but the soup is delicious. It wasn’t hard or complicated and the only thing I had to look up was how big is a medium onion!
★★★★★
Kate
I’m proud of you too, Jean! I’m excited you loved it. Thank you for your review.
Nadia Richardson
I made this soup last night it was absolutely delicious, one of the best soups I have ever made. Think I will try the carrot & ginger soup next when I have made it I will let you know how it goes.
★★★★★
Suzie
I’ve just made this soup and it was the best none carrotty tasting carrot soup we’ve ever had, absolutely delicious. I added just a tsp of Swiss Boullion to the stock and used ginger and a little cumin and coriander. The butter and lemon juice really added the wow factor though. Off to explore your other recipes now.
★★★★★
Marg Field
Delicious soup. Loved it. Am going to triple the batch next week and freeze it. I would like to reduce the saturated fat to 1 gram per serving. Any suggestions? Marg
Kate
Hi, sorry I can’t advise on the nutritional changes as I’m not a registered nutritionist.
Carol P.
I am a registered dietitian nutritionist. The only ingredient with saturated fat is the butter. Omit it or use only 1/4 of what is called for and you will achieve your goal of not more than 1 gm sat fat per serving.
Ava Liss
I made this recipe tonight for the first time and it was exquisite. I reduced the amount of olive oil to 2 tablespoons, omitted the butter and lemon, added a wee bit curry and ginger root. This is now a stable in my soup collection. I believe I will get your cook book!!
★★★★★
Kate
I’m glad you loved it, Ava! Thank you for your review.
Sally
Best soup I’ve ever made. Love the way the butter and lemon juice take it to another level. Going to try your vegetable one next.
★★★★★
Morgan
This turned out FANTASTICALLY! It was so warm and fluffy – accompanied it with some homemade rye bread. I added about a teaspoon of Turmeric as well, which was nice.
★★★★★
Jeanette
I felt the recipe needed some additional sweetness so I added orange juice in addition to the lemon juice. I may just add orange juice instead next time. In addition I added about 2 T of granulated sugar although Maple syrup would even be better. One cup of coconut milk made it even better. I love ginger so added that as well.
★★★★
M
So you didn’t actually make or try the recipe.
JB
You have hit upon one of my biggest pet peeves. People don’t even try the original recipe, then make a whole lot of changes and pronounce it perfect. I can see subbing out the lemon juice for orange, adding sugar maybe, but coconut milk? This new soup might be good, but it is going to be very different, and very, very sweet (as carrots themselves are sweet, particularly when roasted).
One of my friends and I play a “how many changes can someone make to the original recipe” game. I think our current winner is on Epicurious, where literally every single major ingredient was subbed out “I didn’t have this, so I used that” and “I don’t like this, so I used that” and my husband hates this, so I used that” My eyes rolled back into my head.
Ardel Sikora
Beyond delicious!!!
★★★★★
Cassandra Ramos
Hi Kate,
I hope you brought in 2021 with positive vibes ! Happy New Year’s .I made this soup today , and May I just say … it’s super delicious and creamy . This is going in my recipe book. I was super excited to let you know and Thank you so much. I look forward to making many more of your amazing recipes . .
★★★★★
Sandra
Made this for dinner tonight, we really enjoyed it!
Sandra
★★★★★
Kate
Thank you for reporting back, Sandra! Thank you for your review.
Diane
I just made this soup and it’s addictive! I followed the original recipe and added a teaspoon of ginger and a half teaspoon of turmeric.
★★★★★
Kate
Thank you for sharing, Diane!
Cynthia Walker
Hi Kate, I can’t tell you how often my son and I both use your website and amazing recipes!
I’m just finishing off your Carrot Soup and will also make your delicious pumpkin muffins who our 6 year old granddaughter loves.
Thanks so much for sharing with all of us.
Cheers Cynthia in Kelowna,BC Canada
★★★★★
Kate
I’m delighted to hear that! Thank you for sharing, Cynthia.
Amy
This is an AWESOME recipe! I used only water (no broth). Also I had no coriander so I used oregano. Just creamy and fantastic. Thank you!!
★★★★★
David Ziegler
Very good soup. One of these two methods took it from delicious to incredible or amazing:
For fantastic texture: Strain through a fine-mesh strainer, using a spatula to push as much liquid through as possible.
For amazing texture and even better flavor: Place blended soup in a fine-mesh strainer placed over a sauce pan. Shake or twirl the strainer repeatedly to allow liquid to drip through, but do not press soup through. Cook the soup until it is reduced down and thicker. Comparing the results of this method with the above method, the difference is surprising. I couldn’t believe it was the same recipe.
Jennifer
Awesome soup recipe! Thank you for the inspiration!
★★★★★
Kate
Thank you, Jennifer!
Lilly Formanek
I’m 20 and this was my first time making soup – and it was amazing! I love soups like this one and it turned out great! I wish I made a double batch. Thanks for this great recipe.
★★★★★
Nicole
I needed 3-4 carrots for a different recipe, so I went searching for what to do with the rest of the bag so they wouldn’t go to waste. I was a little skeptical at first at the idea of a creamy carrot soup, but figured it was worth trying. I did the curried ginger variety and it came out great! I’m pleasantly surprised. I plan on serving this soup in lieu of tomato soup with a fancy grilled cheese!
★★★★★
Connie Cheung
I thought this recipe was very good– a great base to swap in other spices to vary the flavor profile of a simple and satisfying soup.
I was curious why you didn’t roast all the veggies together with the spices and then blend with broth to save a few steps/pot to clean? I tossed the carrots, onion, garlic with all of the spices until caramelized and then added to my stand blender with veggie stock. I thought it turned out fantastically, even without the extra step to saute the onion and then add the broth to a pot prior to adding everything to the stand blender.
Kate
Hi! I found it worked best this way for the flavors to really meld together.
Jill
This was exactly what I was looking for! Creamy without the cream! I made recipe without corrinder as I didn’t have a grinder, it was great but I think the corrinder would have taken it to the next level!
★★★★★
Liz Primeau
I loved this recipe! I made the Thai Lime version for dinner last night and it was delicious. Served it with some homemade dinner rolls. Definitely a winter staple from now on!
★★★★★
Kate
Thank you for sharing, Liz! I appreciate your review.
Emily McPherson
Hello! Could you use Chicken Broth instead of Vegetable broth?
Kate
Hi Emily, I’m a vegetarian so I haven’t tried it. But it may work. I hope you enjoy it!
Sam
I’m very excited to try this soup. Will salted butter be OK to use instead of unsalted? I assume the salted butter would just make the soup a little saltier overall.
Emma
This is so good! I only had one pound of carrots so I halved everything. Made the curried ginger version too. Worked perfectly!
★★★★★
Kate
That’s great to hear, Emma! Thank you for your review.
Pauline Martin
Made this soup today, it was beautiful, I had to leave the garlic out as my husband can’t stand it(I love it) I made fresh bread rolls to go with it. We both really enjoyed it!
I now have a lot of parsnips, could I use this same recipe but replace the carrots with parsnips?
★★★★★
Carol
Wow! So delicious! Flavorful and creamy, yet light and healthy.
★★★★★
Brooke Westover
I absolutely love this recipe. This was my first time making my own homemade soup and this was so easy to follow!! Low cost and good amount of servings!! The best part is that it turned out even better and more delicious than I expected!
★★★★★
Kate
I’m glad you loved it, Brooke! Thank you for your review.
Rebecca
I have been using water in most recipes that call for broth for some time now, and as long as you adjust the salt you are correct, it is mostly unnoticeable. Plus it saves a tetrapack or can from going in the trash or recycling. I plan on making the carrot ginger version tomorrow!
Ciara
Just made this and can confirm it’s gorgeous! I followed the recipe exactly (though I did roast the carrots with some harissa) and the consistency is perfect. My 4th C&K soup now and they’ve all been fantastic. So impressed!
★★★★★
Jessica
I discovered your blog in early 2020, when my family decided to eat more of a vegetarian diet. Your recipes brought my family much-needed joy throughout the difficult year. I’ve made almost every one of your “Favorites” and I got your cookbook for Christmas. This Roasted Carrot Soup is definitely one of my favorites!! My husband & toddler absolutely loved it. For anyone skeptical of carrot soup, I promise you’ll be a believer once you try this recipe. It will for sure be a staple in our home! I garnished the soup with a little olive oil & red pepper flakes. Your recipes are my go to for every meal and I’ve shared them with just about everyone I know. Thank you so much for what you do!
★★★★★
Kate
You’re so sweet, Jessica. I’m encouraged that the blog has been a good resource for you. Thank you for your comment on the soup as well!
Radrach
I made the Thai version tonight and used vegan butter as that’s all I had. It was amazing: subtle AND rich flavor! Thanks for another great recipe!
★★★★★
Kate
I’m glad you loved it! Thank you for your comment and review, Radrach.
Laura @myreallifetips
I never had carrot soup before. This carrot soup seems easy to make with a blender. Not a fan of curry. So I will one day try to make the simple version.
Thank you for sharing the recipe!
Sarah
For another nondairy option, would coconut oil work instead of butter?
Kate
Hi, It could but you won’t get the same flavor result. See the notes for more details!
Gal
Curious how the nutritional info was calculated- surprised at how high the fat amount is. Delicious soup!
★★★★★
Autumn
I made this soup today, and it’s so delicious! I threw some roasted parsnips in there because my parsnips were on their last leg—really tasty! Thank you for this wonderfully adaptable recipe.
★★★★★
Marg
Who knew that carrot soup could be so delicious! Looking back, I see that I didn’t use quite enough liquid – total of four cups water, but that was fine – the soup was creamy but not too thick and the full amount fit in the blender. Will make this again because we always seem to have extra carrots from the giant Costco bag. Thanks!
★★★★★
Kate
Right? I’m glad you loved it, Marg!
Laura
Like most people commenting here, I too have never made or tasted carrot soup. It truly is outstanding! I made this several months ago and canned eleven pints. I was down to my last jar, so last night I made another big pot and will be canning it to restock my shelves. :-) Thank you for sharing this recipe.
★★★★★
Laura
Just finished making/eating this for the first time and had to come leave a comment.
I was skeptical about this soup as I do not particularly care for roasted carrots, and the recipe looked so simple I was afraid it wouldn’t have much flavor. I should know by now not to doubt a C&K recipe because this was SO good! It might be my new favorite soup! I made the original version just as written and it came out perfect. Already looking forward to leftovers tomorrow.
Thanks for another home run recipe!
★★★★★
Kate
I’m happy you were surprised and loved it, Laura!
Susan Murphy
This was so fabulous!!! I added about a tsp of ginger and it could have used even more, but it doesn’t matter because it was wonderful, creamy and beautiful too! And you’re right, the butter and lemon at the end are just the thing. I followed the recipe exactly and it was perfect. Thank you so much, my whole family loved it!
★★★★★
Kate
That’s great! I’m happy it was a hit with everyone.
Annette Claire Watkinson
I made the carrot soup, it was absolutely delicious. Thank you.
I added a tablespoon of creme fraiche instead of butter. I now am inspired to try lots of other soups by roasting the veggies first.
★★★★★
Chastity T-Rodriguez
Kate, thank you for sharing such a delightful recipe! It is absolutely exquisite and creamy. I hope you continue to make many inspired dishes. Thank you again and many blessings!
★★★★★
Kate
You’re welcome! I’m glad you loved it.
Ann
Can you use a food processor?
Kate
Sure! It may just not get quite as creamy.
Erika
Soooooo good. I put some red curry in mine, lime and cilantro topping. No hitter because I’m vegan ….. highly recommend (and simple to make).
★★★★★
Kate
Thank you, Erika! I’m happy you loved it.
Jennifer
Wow! Another winner. Every soup of yours that I have tried has been so delicious. I make several of them for our Foodbank volunteers and gets lots of comments how tasty they are. Thanks for all your hard work!
★★★★★
Kate
Thank you, Jennifer!
Diana Lauman
This soup was SO amazing! I had my husband blind-taste it with and without curry and he chose the curry (that was my choice too!). I used about 2c of chicken stock. I roasted the carrots in my new Ninja Foodi air fryer for 12 minutes which was quite the time saver! My husband is still raving. I elevated the name to carrot curry bisque, because it is more on par with a bisque! Thank you Kate!
★★★★★
Jen Turner
Thank you for this recipe! It was delicious.
★★★★★
Melissa
So good and full of flavor. My whole family enjoyed it. Easy to make.
★★★★★
Kate
Hi Melissa! I’m glad you loved it. Thank you for your review.
Caroline
Bizarrely, this tasted exactly like I blended up some enchiladas. Very delicious!
★★★★★
Margaret
Love love love your roasted carrot soup recipe. Adjusted ingredients each time I make it – always fabulous. Thanks Kate!
Aleta Hugo
That was phenomenal! Most delicious soup ever!! Thank you and its so unbelievable. Just a few ingredients. Love ur blog Kate! Thanks for all ur hard work so we can also be healthy!
★★★★★
Janice R Moore
LOVE this soup!! I’m vegan, so I made the curried version, using both Thai red curry paste (vegan) and Indian curry powder, extra coriander and cumin, my homemade veggie stock, vegan unsalted butter (Myoko brand; made from cashews), and adding chopped celery with the garlic and a little less onion (because I LOVE celery). It was a little too spicy, so I added about 1/2 cup of vegan sour cream while still in the blender. I made it yesterday, and it’s even better today. I’ll definitely make it again.
★★★★★
Kate
I’m happy you enjoyed it, Janice! Thank you for sharing how you made this work for you.
BONNIE WALTER
This was, without a doubt, the best version of carrot soup I’ve ever made! I added a little more fresh lemon juice and added 1T of ginger. I also roasted baby carrots, just for convenience. I did not use a blender but used my emersion blender right on the stove top so I could make, blend and serve right away. Everyone loved it!! I will definitely make this again soon!
Boomer
I made the Thai version using a homemade veg stock. Wow – it was so good!!
★★★★★
Jim
I made this recipe exactly as stated and it was perfect. Smiles all around when I served it with parsley and croutons. This will definitely be added to my family’s meal rotation.
★★★★★
Kate
Wonderful, Jim! Thank you for your review.
Debbie
Thank you so much! I made this carrot soup and went down very well with the whole family! We all loved it! Making it again tonight !
★★★★★
Shelley
So delicious! The flavours are amazing!
★★★★★
Kate
Thank you for your review, Shelley!
Lori
Can I freeze this soup with good results?
Kate
Hi! This would likely be a good one to freeze, although I don’t freeze all of my recipes.
Violet
I have frozen this recipe. It works perfectly. Just reheat gently in a pot, with perhaps a little extra water to get it going. Enjoy!
★★★★★
Clare
Soooo delicious thank you!
★★★★★
Kate
You’re welcome, Clare! I’m happy you loved it.
Holly
I have made several carrot soup recipes over the years, this one is number one. Don’t change this one folks, it’s perfection as written right down to finishing it with the lemon, butter and fresh pepper. I did use the 4 cups vegetable stock vs all water made with organic “better than boullion”
★★★★★
Kate
Thank you, Holly!
Sara
Absolutely the best carrot soup recipe. The flavor was so great- roasting the carrots is the game changer. We added a little smoked paprika, but was good without too! For sure will be a regular meal in this house!
★★★★★
Johanna
This soup is devine!!! Roasting the carrots makes all the difference. I didn’t add any butter to mine, didn’t need it.
★★★★★
Maya Rae
Girl- this recipe RULES. I’m not someone who really cares about online recipes… this is the ONLY one I’ve come back to again and again. Thank you!
★★★★★
Kate
I’m excited you loved it, Maya! Thank you for sharing.
Emily
I do not have a blender so I need to pick from a food processor or immersion blender. Thoughts? I could also try using my nutribullet.
Thanks for a delicious looking recipe!
Kate
Hi! I don’t actually use an immersion blender so I would vote food processor.
Pam
Just made the carrot soup as per recipe.. Loved it and will recommend it to others… Thank you!
★★★★★
Sue
Can I use homemade ginger salad dressing when making carrot-ginger soup? If yes, how much should I use in lieu of the fresh ginger? And if not, other than using the salad dressing AS salad dressing, are there recipes that call for ginger salad dressing? I hate the idea of throwing away any of our homemade ginger salad dressing. I welcome your thoughts, ideas and responses!
Kate
Hi Sue, I recommend this recipe as is. Sorry to disappoint.
Jo
Hi from the UK!
I’m looking to make the Thai version – at what point should I add the red Thai curry paste?
Kate
Hi Jo! All the details are in the recipe notes. I hope you love it.
Bonnie Thompson
This is the best carrot soup I have ever had. I followed the “classic” recipe without adding any additional salt, pepper, or lemon juice beyond the measurements in the recipe. I did add the extra 1 tablespoon of butter to increase creaminess. Roasting the carrots elevates this soup from good to sublime. Thank you for this wonderful recipe!
★★★★★
Kate
Thank you for your review, Bonnie!
Ramya Arun
Hi
Made this for dinner today. We had this with homemade Italian bread. Oh so yum!! This is the best carrot soup I’ve ever had! Keeper recipe. Thank you so much Kate!
★★★★★
Marie-Gabrielle Brooks
Hi, Kate,
Your website is great and I have never been disappointed trying out your recipes. This soup is truly fantastic! I make the ginger variation to add some zing to it. It’s healthy, easy to make, and it feels light (no heavy cream). I usually make a batch and freeze some portions for later.
★★★★★
Kate
Thank you, Marie!
Shari
I have made the carrot soup several times and its s big hit for me! I love love curried version! One of my favs tor sure!
★★★★★
Mary ashby
If I had not made it, you could not convince me it doesn’t have cream. It was so easy and delicious. I will make it often with different spices, thank you
★★★★★
Alison
This was delicious! I didn’t peel the carrots (from farmers market) and used immersion blender and came out so creamy! Kids loved it!!!
★★★★★
Fran Peceri
Thank you for this luscious recipe! I wanted a vegan carrot soup without coconut milk as I’m trying to lose some weight. I followed your recipe to the letter but didn’t serve it with butter for the reason mentioned. It was so thick , creamy and perfectly seasoned and definitely will be on the menu again!
★★★★★
Kate
You’re welcome, Fran! Thank you for your review.
Fran Peceri
Thank you for this luscious recipe! I wanted a vegan carrot soup without coconut milk as I’m trying to lose some weight. I followed your recipe to the letter but didn’t serve it with butter for the reason mentioned. It was so thick , creamy and perfectly seasoned and definitely will be on the menu again!
Helene
What a great simple recipe. Full of flavor. I was happy to rediscover the joy of a simple carrot soup. Thank you for this delicious recipe.
★★★★★
H+H
This is great! We used 6 cups vegetable broth instead of broth + water, and we didn’t have all of the spices, but it still worked out. Super simple and easy – we would definitely make this again!
★★★★★
Margot
Delicious! Thank you for this recipe…it’s definitely a keeper. One thing I’m confused about is the amounts of coriander and cumin. I noticed that in the video you use 1/4 tsp of coriander and 1/2 tsp of cumin, but the recipe calls for 1/4 tsp cumin and 1/2 tsp coriander. Which is correct? It tastes wonderful as written, but it seems like in most soup recipes the cumin is used in larger amounts than many other spices.
★★★★★
Kate
Hi Margot! The post is correct. :)
Hanne
I do not review recipes from food blogs, I usually lurk around and try them and then forget about them and writing a review the next day.
I HAD to leave a review for this soup. I live with a meatatarian partner who wants to have a side of bacon with his steak dinner, usually with a big ole glass of milk to drink. It is so hard to find vegetarian recipes that meet my need for a lighter, healthier dinner and his need for a substantial, often meat or dairy-based meal. This somehow blew both of us away. We made a double portion and half of it is already gone!
Even with a few mistakes, this soup is truly spectacular. It is so perfectly creamy, rich, and filling without making you feel heavy. The brightness of the lemon is a perfect contrast to the deeper, more savory profile from the veg. I used a plant-based butter and my partner couldn’t tell the difference – this is making its round into my mandatory 3 vegan meals a week rotation with that small adaptation. I picked up a fresh sourdough baguette from our local bakery and toasted a few slices for the perfect finish.
Signing off, gotta get a third bowl.
★★★★★
Sara
I literally devoured the soup! I couldn’t believe a carrot soup could be so satisfying…I added some crumbled feta on top along with some thyme…gorgeous…
Such a shame I only had 500gr of carrots…next time I’ll double it and freeze!
Thanks for sharing! :)
★★★★★
Karen Johnston
Hi Kate, this recipe looks amazing! I’ve read through many many reviews to find out if there was any reference about using baby carrots, but didn’t see anything pertaining to my question. I have an over-abundance of them and didn’t want them to go to waste. Thoughts?
Kate
Hi! You can use them, just be sure you use the same weight so get the same result. I hope that helps!
Rebecca Truszkowski
This was fabulous – one of the best soups I’ve ever had. We tried it with curry, and I can’t wait to try it with the Thai red curry paste!
★★★★★
Priscilla
Nice recipe. I used multi-colored carrots which did not give me the same gorgeous color as shown in the photos here. Nor did mine attain such a creamy looking texture, but I have no emersion blender and depend on my food processor. I added yellow Thai curry paste and some lime juice. The family liked it, and there is some leftover to bring an ill friend. Thank you.
★★★★
Evie Hardy-Baker
This was so yummy!!! I cant believe the difference a stand blender makes compared to a stick blender!!!!
★★★★★
Ruth Findlay
I tried making this in my soup maker. I wasn’t sure how it would work out, but it was absolutely delicious! Definitely one to make again.
★★★★★
JB
Just made this for dinner. Had an excess of carrots and beef stew or chicken noodle don’t use enough. Found your recipe and thought it looked amazing and it WAS. So easy. Made it as written, minus the cumin and coriander bc cooking at my MIL’s and her spice selection is limited. I followed your advice and used a Vitamix stand blender and the result was silky smooth and deceptively creamy. I think the lemon juice and butter (I broke out the Kerrygold) gave it extra depth. DH, who doesn’t like tomato soup, thought it was good, which tells you how terrific this recipe is. As soon as I post this, I am forwarding the link to several friends.
★★★★★
Sandy
This was excellent soup! I followed the recipe except I did 4 cups water and 2 cups of chicken broth and I did not add the butter, but it was still very good. Putting it in the blender made it very creamy! It made 8 cups of delicious soup.
★★★★★
Kate
Thank you for your review, Sandy!
Sara
Wow! This soup was AMAZING!!! I made the curried carrot soup variation and we were blown away. My picky 2 year old downed it in less than 5 minutes and is seriously one of the best soups we have ever had. Thanks for this recipe!!! It will be made many times!!!
★★★★★
Kate
I love that! Thank you for sharing, Sara.
Heidi
This soup is the best! I only had a red onion, added some ‘scrap’ celery and it tasted great. It was so worth the peeling and roasting. I cut the salt in half, no lemon, used a 14oz can of vegetable broth and 2 cups water – still worked. Very forgiving recipe. I stayed with the coriander/cumin spices.
★★★★★
Audrey
Soooo delicious! I followed the recipe exactly and used the Thai curry version, but did just simmer the carrots in the broth rather than roasting them as I didn’t have time for roasting. Thanks for the recipe!
★★★★★
Kate
I’m glad you were able to enjoy it, Audrey!
Marco
Immersion blender is perfect to make a creamy soup. Just you need how to use it. Do it strait in the pot when is really hot. (They are Made to stand the temperature, the other not. Unless you have a $500 blender..)
Absolutely no need for broth.
Water is perfectly fine.
★★★★
Pandy
OMG!
This is the bestest carrot soup I’ve ever had!!! Thanks so much for sharing the recipe.
★★★★★
Kate
You’re welcome! I’m exited you think it’s the best.