This Creamy Carrot Soup is absolutely dreamy! Made with carrots, potatoes, wonderful aromatics, vegetable broth, and cream, it’s robustly flavored, rich, and velvety smooth. Serve as a starter to a nice meal, pair it with sandwiches or salad for a soup and salad combo, or enjoy all on its own.
Easy Carrot Soup Recipe
This carrot soup recipe is simply amazing. It’s rich and creamy, with a savory, earthy flavor thanks to the carrots, thyme, onion, and other ingredients. A potato helps the soup go a bit further and adds some extra creaminess too.
There’s something elegant about this simple soup. I could envision it being served as the starter course of a nice steak dinner or for any holiday. But it also pairs nicely with sandwiches and salads and could even stand nicely as a light lunch on its own.
Why You’ll Love This Creamy Carrot Soup
- Quick and easy. This soup comes together in just over an hour – and most of that time is just for the soup to simmer and cool briefly.
- Rich, savory flavor. Carrot is the main flavor in this soup with a natural sweetness but it’s enhanced by ingredients like thyme and ginger.
- Ultra creamy texture. The pureed carrots and potatoes are creamy on their own but stirring in a bit of heavy whipping cream really gives this carrot soup a rich, decadent texture.
Ingredients Needed
Here’s an overview of the ingredients needed in this carrot soup recipe.
(Scroll down to the recipe card below for details and measurements.)
- Butter – For sautéing the veggies.
- Carrots – Our star. Peeled and sliced.
- Potato, Onion, & Celery – Helps to add heartiness to the soup. I recommend a Russet potato for its creamy texture.
- Garlic – For aromatics and added flavor.
- Vegetable broth – Use low-sodium to control the salt level.
- Brown sugar – Helps to balance out all of the savory ingredients and adds depth of flavor.
- Spices – Ground ginger, dried thyme, curry powder, salt, and pepper season the soup beautifully.
- Heavy whipping cream – Creates the ultra creamy texture.
How to Make Carrot Soup
This easy carrot soup recipe comes together in just a few minutes.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Cook the carrots. Melt the butter then add the carrots, potato, onion, and celery. Cook for about 3 minutes, then add the garlic until fragrant.
- Simmer. Add the broth, brown sugar, ginger, and thyme then bring the soup to a boil. Reduce the heat to a gentle bubble, cover, and simmer, stirring occasionally, for about 30 minutes until the veggies are soft. Uncover and reduce the heat even more to cool down for 15 minutes.
- Blend. Use an immersion blender to blend the carrot ginger soup until smooth. (See note below.)
- Warm. Stir in the cream, curry powder, salt, and pepper. Cook on low heat for a few more minutes just to warm through. Enjoy.
Tips & Variations
- Use a regular blender. If you don’t have an immersion blender, you can (carefully) transfer the hot soup to your stand blender. Note that you will need to work in batches, based on the capacity of your blender, then add back to the pot.
- Adjust the amount of ginger used. Some people love ginger, others not so much. Adjust with more or less to your liking.
- Don’t boil after adding the cream. Once you add in the dairy, you want to be sure to finish heating the soup on low. If you bring it to a boil, the cream can curdle.
Video: Carrot Soup Recipe
Serving Suggestions
This classic carrot soup makes an excellent starter for a nice dinner or pairs well with sandwiches and salads. Some ideas include pear salad, Caesar salad, and grilled cheese. It could also be a light lunch on its own. I like to add a drizzle of cream on top with a crank of freshly cracked black pepper and a sprig of fresh thyme for garnish.
How to Store & Reheat Leftovers
- Fridge. Store leftover carrot soup in an airtight container in the fridge for up to 3 days.
- Freezer. You can freeze this soup for up to 2 months in an airtight freezer-safe container. Thaw overnight in the fridge. Note that the texture may change and be a bit grainy.
- Reheat. Reheat gently in the microwave or on the stovetop, taking care to not bring it to a boil.
More Easy Creamy Soup Recipes:
- Corn Chowder
- Baked Potato Soup
- Parsnip Soup
- Hungarian Mushroom Soup
- Tomato Soup
- Broccoli Cheddar Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Carrot Soup
Ingredients
- 3 tablespoons butter
- 2 & 1/2 cups peeled and sliced carrots (about 5 medium carrots)
- 1 large russet potato , peeled and cubed
- 1 cup chopped onion
- 1 stalk celery , chopped
- 2 cloves garlic , minced
- 3 cups low-sodium vegetable broth
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon dried thyme
- 1/2 cup heavy whipping cream
- 1 teaspoon curry powder
- 1 teaspoon coarse salt
- 1/8 teaspoon ground black pepper
- fresh thyme , for garnish
Instructions
- Melt butter over medium heat in a Dutch oven or medium heavy-bottomed pot. Add carrots, potato, onion, and celery. Sauté, stirring occasionally, until onion and celery have softened, about 3 minutes. Stir in the garlic until fragrant, about 20 seconds.
- Add in the vegetable broth, brown sugar, ginger, and thyme. Bring to a boil, then reduce heat to a gentle bubble. Cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and reduce the heat to low to cool down for 15 minutes.
- Using a handheld immersion blender, blend soup in the pot until smooth (alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then add back to the pot.)
- Stir in the heavy cream, curry powder, salt, and pepper.
- Continue cooking on low heat for about 5 more minutes just to warm through.
- Ladle into bowls with a drizzle of cream, a crank of fresh cracked black pepper, and a sprig of fresh thyme for garnish.
This was so easy and the flavor ? excellent.
This soup was phenomenal. Rich creamy and so satisfying on a cool evening in the PNW. Thank you Amy!
Wow wow wow. This soup was FANTASTIC. No changes, made as written. Thank you so much for sharing!!