This Cream of Carrot Soup is simple, healthy, and so tasty! It’s made with a blend of carrots, potato, celery, and onion simmered in chicken broth, then blended with milk to creamy perfection.

Maybe it’s the smooth, velvety texture or the creamy taste, I don’t know. Cream of Carrot Soup is one of my faves and it’s the first thing I want to make when I see carrots on sale.

It’s perfect to eat anytime of year. In the summer, you can use fresh carrots from your garden. The rest of the year, buy the carrots at the grocery store. I don’t have a garden so I do that all year long anyways!

Why You’ll Love Cream of Carrot Soup

• One pot recipe. If you have an immersion blender, this whole recipe can happen in just one pot. Easy cleanup always tastes the best!
• So healthy. Just 9 good-for-you ingredients needed.
• Delicious flavor and texture. This decadent soup has a smooth, velvety texture and the perfect sweet and savory flavor.

Ingredients

Cream of carrot soup is made with a super simple list of just 9 ingredients! Here’s a breakdown of what you’ll need:

• Butter – I use salted butter, so I add less salt at the end. If you use unsalted butter, you may need to go a little bit heavier on the salt.
• Carrots – The MVP of our cream of carrot soup! You’ll need 4 regular-sized carrots, peeled and sliced.
• Potato – Russet or Yukon gold potatoes work great, but feel free to use your favorite variety.
• Celery – Be sure to dice the celery pretty small so that it cooks all the way through.
• Onion – I use sweet onion, but feel free to use yellow or white onions if that’s what you have on hand.
• Chicken Broth – You can also keep your soup vegetarian and use veggie broth.
• Milk – I recommend whole milk for a rich flavor and creamy texture.
• Seasonings – You’ll need just a little bit of salt and pepper to give your soup just the right amount of flavor.

How to Make Cream of Carrot Soup

• Step One: Add butter to a large pot on the stove and melt over medium heat.
• Step Two: Add carrots, potato, celery and onion and saute for 10 minutes.
• Step Three: Add chicken broth and bring to a boil. Once boiling, turn down heat to medium low. Cover and simmer for 1 hour 30 minutes.

• Step Four: Remove pot from heat. With a handheld blender, puree soup until smooth.
• Step Five: Add milk and return pot to stove over medium heat for about 5 minutes. Serve hot.

Equipment Needed

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• Handheld Blender
• Dutch oven
• Ladle
• Measuring cups and spoons

What to Serve with Cream of Carrot Soup

While this soup is delicious on its own, it’s also mouthwateringly great topped with croutons or crackers, cooked and crumbled bacon, or served alongside your favorite side dishes or entrees.

Here are a few ideas:

• Garlic Bread
• Maple Dijon Grilled Chicken
• Dinner Rolls or French Bread
• Chicken Salad Sandwich

Recipe Tips and Tricks

• Use regular sized carrots. Baby carrots will work in a pinch, but they just don’t have that same “carrot-y” flavor.
• Cut all the veggies small. We want them all to cook at the same rate.
• Use an immersion blender. The immersion blender allows you to make this recipe all in one pot. No extra dirty dishes!

Variations and Substitutions

• Make it vegetarian. Simply swap the chicken broth out for veggie broth!
• Make it dairy-free. You can easily make your carrot soup dairy free by using coconut milk in place of the regular milk.
• Season as desired. I keep the seasonings extra simple with salt and pepper, but feel free to spice your soup up with curry powder, ginger powder, red pepper flakes, you name it.

Storage Instructions

Leftover cream of carrot soup will last in an airtight container in the fridge for up to 4 days. 

To reheat, warm either in the microwave or over medium-low heat on the stove until warmed through.

Can I Freeze Cream of Carrot Soup?

Yes! Cream of carrot soup freezes beautifully. Simply let it cool to room temperature, then store it in an airtight container in the freezer for up to 4 months. 

To enjoy again, thaw overnight, then reheat.

Is Carrot Soup Good for You?

Yes! This carrot soup is loaded up with so many vitamins and nutrients thanks to our delicious blend of veggies. It doesn’t get healthier than this! 

Why is My Carrot Soup Bitter?

If your carrot soup is bitter, then it’s likely over-cooked. Make sure you simmer the veggies over low heat for 1.5 hours and no longer to ensure they’re perfectly cooked.

If you do notice a slight bitterness to your soup, try adding a dash of maple syrup to balance it out! 

More Soup Recipes You’ll Love

• Hamburger Soup
• Homemade Chicken Noodle Soup
• Cream of Celery Soup
• Cauliflower Soup with Bacon

You might also like these Creamy Carrots or Sweet and Sour Carrots.

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Cream of Carrot Soup

Yield: 6

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 55 minutes

This creamy bisque recipe screams fall! This smooth, velvety soup with potatoes, celery, onions, and a little milk is so decadent, but super easy, too. Perfect for dinner parties!

Print

Ingredients

• 2 tablespoons salted butter
• 4 carrots, peeled and sliced
• 1 potato, peeled and diced
• 1 celery stalk, diced
• 2 medium sweet onions, diced
• 4 cups chicken broth
• ½ cup milk
• Salt and pepper, to taste

Instructions

1. Add butter to a large pot on the stove and melt over medium heat.
2. Add carrots, potato, celery and onion and saute for 10 minutes.
3. Add chicken broth and bring to a boil. Once boiling, turn down heat to medium low. Cover and simmer for 1 hour 30 minutes.
4. Remove pot from heat. With a handheld blender, puree soup until smooth.
5. Add milk and return pot to stove over medium heat for about 5 minutes. Serve hot.

Recommended Products

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Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 740mgCarbohydrates: 19gFiber: 3gSugar: 9gProtein: 4g

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