4.61 from 76 votes

Cream of Carrot Soup

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.

A bowl of cream of carrot soup topped with croutons and a gold spoon in the soup.

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.


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.
Cream of carrot soup ingredients.

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

Get our FREE

    We respect your privacy. Unsubscribe at anytime.

    This post contains affiliate links.

    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:

    A pot of cream of carrot soup with a ladle.

    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.
    Two bowls of cream of carrot soup.

    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.

    A white bowl of cream of carrot soup.

    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! 

    A spoon with cream of carrot soup on it.

    More Soup Recipes You’ll Love

    You might also like Parmesan Roasted CarrotsCreamy Carrots or Sweet and Sour Carrots.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    4.61 from 76 votes

    Cream of Carrot Soup

    Created by Stacie Vaughan
    Servings 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!


    • 2 tbsp 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


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


    Serving: 1cup | Calories: 128kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 740mg | Fiber: 3g | Sugar: 9g

    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.

    Course Soups
    Cuisine American
    Keyword carrot soup, cream of carrot soup

    Did you make this recipe?

    I’d love to see it! Make sure to share it on your favorite social platform.

    Want Even More Recipes?

    Join Moms Best Recipes to find more delicious family recipes.

    The Best of Simply Stacie ebook cover.

    free ebook!

    The Best of Simply Stacie

    When you subscribe to the newsletter for the latest updates!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating


    1. I just made this soup today. My carrots were smaller so I chopped five of them, I used a sweet potatoe, added some ginger and turmeric and I cooked everything only 30 minutes because the recipe called for 1 hr 30 min which would make the veggies too mushy. The soup came out absolutely delicious my husband and kids loved it so much and they placed order for more 😉 Amazing healthy soup!!!

    2. Was a cool wet day, today, so soup sounded great. Made as per the recipe but added one tsp. curry powder for a little kick. Turned out awesome and we both loved it. It is also a very healthy soup with all the vegetables so if you are trying to add more vegetable to your diet, this is it !!

      I only cooked mine for 1 hour and then it was ready to be pureed !

      A definite keeper.

    3. MARGARET MARTIN says:

      I also added 1 tsp. curry powder, 1 tsp. ginger and a dash of salt and pepper.
      Love this soup and I am making another batch today.

    4. Excellent soup. I am impressed. Considering I don’t like cooked carrots! Seriously enjoyed thiis.I will be making this again.

    5. Made this and oh my is it delicious! Making it again tomorrow then I have a cup every day. Used heavy cream in place of milk and it is so rich and yummy! Thanks so much for this recipe!

    6. 5 stars
      I’ve made this soup several times. It’s so easy and delicious. It has a velvety texture. I added red pepper flakes for a bit of heat the last time I made it.

    7. lynn V okel says:

      5 stars
      This is very good. I will make it again.

    8. Leo Brisebois says:

      Loved it and easy recipe to follow turned out great

    Similar Posts