Recipes Carrots Soup

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.

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!

Carrot And Parsnip Soup Recipe Sunset Magazine

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.

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.

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.

Carrot & Coriander Soup Recipe

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.

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).

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.

Easy Carrot Recipes

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

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).

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.

Creamy Roasted 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.

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.

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.

Carrot Soup Recipe: How To Make Carrot Soup

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

Carrot And Ginger Soup Recipe

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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

Simple Carrot Soup

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© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. “You’d really like it, ” she said.

Roasted Pumpkin And Carrot Soup

Turned out to be an understatement. This is the best carrot soup recipe I’ve ever tried (it’s right up there with this Broccoli Cauliflower Soup and Curried Carrot Soup).

5 Star Review “This soup is incredible! A+ from our household. My husband said, ‘You’re telling me this is healthy?! No way, it tastes too good!’” — Jessica —

This creamy roasted carrot soup is unassuming, yet outstanding. Sitting quietly in its bowl, this roasted carrot soup appears simple (like this Crockpot Tomato Soup) and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.

Easy Carrot Soup Recipe

To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

If you’d like to make the carrot soup vegan and/or dairy free, you can either omit the Greek yogurt entirely or many readers have elected to swap it for coconut milk instead.

When roasting veggies, make sure to not overcrowd the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.

Carrot Coconut Soup Recipe

While this Roasted Carrot Soup makes a lovely light lunch on its own, here are a few ideas of what you could serve with it:

I have not tried making this easy carrot soup recipe with frozen carrots before so it would be an experiment. I do know that it is possible to roast frozen veggies (see my post on Roasted Frozen Broccoli and Roasted Frozen Brussels Sprouts). I’m sure it could be done with some trial and error.

While I have not personally made this roasted carrot soup with fresh tomatoes, countless readers have done so using tomatoes from their garden. A can of tomatoes generally contains 8-10 small tomatoes so you’ll likely want to use about 16-20 fresh tomatoes for this recipe depending on their size.

Autumn Carrot And Sweet Potato Soup

If you find your soup to be too thick for your taste, you can gradually add a bit of vegetable stock to the soup as it simmers until the soup has been thinned to the desired consistency.

This roasted carrot soup with tomatoes and Greek yogurt is creamy and filling. With simple ingredients, this easy carrot soup is healthy too.

Serving: 1 (of 6), about 1 1/3 cups each Calories: 133 kcal Carbohydrates: 20 g Protein: 4 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 1 mg Potassium: 690 mg Fiber: 5 g Sugar: 10 g Vitamin A: 19112 IU Vitamin C: 21 mg Calcium: 114 mg Iron: 2 mg

Carrot Soup Recipes

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Nick has been creating recipes for home cooks for almost 12 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

How wrong is it that I completely exaggerate the benefits of foods to impress my children? Carrots are good for your eyes; we know this. But did