Let’s talk about a truth that’s as comforting as a warm bowl itself: sometimes, the simplest foods are the very best.

This easy carrot soup is proof of that, a quiet little miracle waiting to happen on your stovetop.

Why This Soup Belongs in Your Rotation

You know those evenings when you crave something truly nourishing but your energy is just, well, gone?

This recipe is your answer, transforming a humble bag of carrots into velvety, slightly sweet elegance in about half an hour.

The Humble Carrot, Transformed

We all have carrots lingering in the fridge, often destined for snacking or stews that never get made.

Here, they get to be the absolute star, their natural sugars softening into a rich, creamy base that needs very little help to shine.

Ingredients Needed for the Recipe

Gather these simple players, most probably already in your kitchen, and let’s get started.

• Butter or Olive Oil: To gently sauté our vegetables, building the first layer of flavor without browning.
• Yellow Onion: Chopped finely, it melts into the soup, providing a savory, aromatic foundation.
• Fresh Carrots: Peeled and sliced into coins, these are the sweet heart of the entire dish.
• Garlic: Just a clove or two, minced, for that essential warm, aromatic note in the background.
• Dried Thyme: Its earthy, subtle fragrance pairs perfectly with the carrot’s sweetness.
• Vegetable or Chicken Stock: The liquid gold that brings everything together into a soupy consistency.
• Heavy Cream (optional): A swirl at the end for luxurious silkiness, though the soup is wonderfully creamy without it.
• Salt & White Pepper: For seasoning; white pepper offers a gentle heat without the visual specks of black.

A Quick Word on Carrot Selection

If you can find those slender carrots with the bushy green tops still attached, grab them.

They often have a more concentrated, candy-like sweetness compared to the larger, bulk-bag varieties.

How to make Easy Carrot Soup?

The process is beautifully straightforward, a calming ritual that leads to a glorious payoff.

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Just follow these simple steps.

Step 1 – Sauté the Aromatics

Melt your butter in a large pot over a steady medium heat—no rushing here.

Add the chopped onion with a pinch of salt, and cook until it’s soft and translucent, about 3 to 4 minutes.

Step 2 – Build the Flavor Base

Toss in your carrot coins, the minced garlic, and the dried thyme.

Give everything a good stir and cook for just 30 seconds, until that garlic smell hits you—fragrant, not bitter.

Step 3 – Simmer to Sweet Tenderness

Now, pour in your stock and bring the whole pot up to a gentle simmer.

Cover it, reduce the heat a touch, and let it bubble away for 15 minutes, until the carrots are completely fork-tender.

Step 4 – Blend Until Silky Smooth

This is the magic moment. If you have an immersion blender, plunge it right into the pot and blend until perfectly smooth.

No immersion blender? Let the soup cool slightly, then blend carefully in batches using a countertop blender.

Step 5 – Season and Serve Warm

Return the velvety puree to low heat, and season it thoughtfully with salt and a pinch of white pepper.

Ladle into bowls, maybe add a creamy swirl, and serve immediately—it’s pure comfort in a dish.

Tips

A few little nudges in the right direction can make a great soup absolutely sublime.

• For the smoothest texture, let your soup cool for a few minutes before blending if using a standard blender; hot liquid expands.
• Want a deeper, more complex sweetness? Try roasting your carrot coins with a drizzle of oil before adding them to the pot.
• Always taste for seasoning at the very end, after blending, as the flavors concentrate and change.

The Art of the Perfect Pairing

This soup is a wonderfully friendly companion at the table.

For a classic touch, serve it with a simple green salad and some crusty bread for dipping and dragging.

Embracing Variations

Once you’ve mastered the classic version, feel free to play. It’s a wonderfully adaptable canvas.

A teaspoon of mild curry powder stirred in with the thyme can add a gorgeous, warm depth that’s truly special.

Storing Your Liquid Sunshine

This soup stores and freezes beautifully, making it a fantastic make-ahead meal.

Let it cool completely, then store it in airtight containers in the fridge for up to 5 days, or in the freezer for 6 months.

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Print Recipe

Easy Carrot Soup Recipe

Author: Elly Cooking Method: Blending, Stovetop Cuisine: American Courses: Soup

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 10 Calories: 180

Best Season: Winter, Fall

Description

This creamy carrot soup comes together in just 30 minutes using simple pantry ingredients. Fresh carrots blended with onion, garlic, and thyme create a naturally sweet and comforting base, finished with a swirl of cream and crispy Parmesan toast dippers for the perfect cozy bowl.

ingredients

Servings

Soup

• 2 tbsp butter
• 1 medium yellow onion (chopped)
• 1.5 pounds carrots (peeled and chopped)
• 2 cloves garlic (minced)
• 1 tsp dried thyme
• 4 cups vegetable stock (or chicken stock)
• 0.25 cup heavy cream (optional, for serving)
• salt and white pepper (to taste)
• paprika and fresh chives (for garnish)

Cheesy Toast Dippers (Optional)

• 1 baguette (sliced into 1/2-inch pieces)
• 2 tbsp olive oil
• 0.5 cup Parmesan cheese (finely grated)

Instructions

1. Preheat the oven to 400°F

   Preheat your oven to 400°F (200°C).
   Mark as complete

2. Cook the veggies

   In a large pot over medium heat, melt the butter. Add chopped onion and cook for 3–4 minutes until translucent, but do not let it brown. Season with a pinch of salt. Add chopped carrots, garlic, and dried thyme. Stir and cook for 30 seconds until fragrant.
   Mark as complete

3. Add the stock and simmer

   Pour in the vegetable stock and bring to a simmer. Cover and cook for 15 minutes, or until carrots are very tender.
   Mark as complete

4. Make the cheesy toast dippers

   While soup simmers, arrange baguette slices on a baking sheet. Drizzle with olive oil and sprinkle generously with Parmesan cheese. Bake for 10–12 minutes, until golden and crisp.
   Mark as complete

5. Finish the soup

   Use an immersion blender to purée the soup until smooth. If using a standard blender, allow soup to cool slightly, blend in batches, then return to pot. Season with salt and white pepper to taste.
   Mark as complete

6. Serve

   Ladle soup into bowls. Swirl in a tablespoon of heavy cream (if using), sprinkle with paprika and fresh chives, and serve with cheesy toast dippers on the side.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9 gg14%

Saturated Fat 5 gg25%

Trans Fat 0 gg

Cholesterol 25 mgmg9%

Sodium 520 mgmg22%

Potassium 560 mgmg16%

Total Carbohydrate 22 gg8%

Dietary Fiber 5 gg20%

Sugars 10 gg

Protein 4 gg8%

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Calcium 8 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For sweeter soup: Use fresh, small carrots with stems—they tend to be sweeter than bulk bagged ones.
• Curry variation: Add 1–2 tsp mild yellow curry powder with the onions for a flavorful twist.
• Storage tip: Freeze without cream; add fresh cream when reheating to prevent separation.
• Kid-friendly: Serve with buttered bread if they skip the Parmesan toasts.

Keywords: carrot soup, easy soup, creamy carrot soup, healthy soup, quick dinner, vegetarian soup